Vegetable Bean Soup Recipe
Vegetable Bean Soup Recipe photo by Taste of Home

Vegetable Bean Soup Recipe

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This soup is packed with nutritious vegetable and beans and has a unique robust flavor. It's no wonder this is a family favorite.—Laura Letobar, Livonia, Michigan
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES:14 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 30 min.
MAKES: 14 servings


  • 2 cups chopped onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 6 cups water
  • 3 teaspoons beef bouillon granules
  • 1 can (28 ounces) 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

Nutritional Facts

Diabetic Exchanges: One serving equals 1 starch 1 vegetable; also 113 calories, 442 mg sodium, 0 cholesterol, 23 gm carbohydrate, 6 gm protein, 1 gm fat.


  1. In a large saucepan coated with cooking spray, saute the onion, carrots and celery over medium heat until vegetables are tender, about 8 minutes. Stir in the water, bouillon, tomatoes, beans, barley, garlic powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  2. Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender. Yield: 14 servings.
Originally published as Vegetable Bean Soup in Taste of Home February/March 1994, p19

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Reviewed Jan. 20, 2012

"I have made this soup numerous times. It is very hearty tasting even though it is a lighter calorie soup. My husband also loves it, especially because of the barley."

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