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Vegetable Bean Soup Recipe

On cold winter days, my family likes to sit down to steaming bowlfuls of this fabulous soup. It's packed with hearty vegetables and beans and has a unique robust flavor.

This recipe is:

Diabetic Friendly

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Vegetable Bean Soup Recipe

Prep: 10 min. Cook: 30 min.

Yield: 14 Servings

10 30 40

Ingredients

2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 low-sodium beef bouillon cubes
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (15 ounces) black beans, rinsed and drained
1 cup quick-cooking barley
1 teaspoon garlic powder
3/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, thawed

Directions

In a large saucepan or Dutch oven coated with cooking spray, saute onion, carrots and celery over medium heat until onion is soft, about 8 minutes. Stir in water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender. Yield: 14 servings.

Nutritional Facts 1/14 recipe equals 113 calories, 1 g fat (0 saturated fat), 0 cholesterol, 254 mg sodium, 23 g carbohydrate, 0 fiber, 6 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Originally published as Vegetable Bean Soup in Taste of Home's Down-Home Diabetic Cookbook Annual 1995, p81

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Vegetable Bean Soup

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(1-1) of 1 reviews

Reviewed on Nov. 11, 2012 by hillarydow

This soup is great, very flavorful and filling but light at the same time. I like my soup to have a fair amount of broth and after the barley soaked up water there wasn't a lot of broth left so I added a few more cups of beef broth. Delicious!