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Black Bean Vegetable Soup

Total Time

Prep: 10 min. Cook: 30 min.


14 servings

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.


  • 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


  1. 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.

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