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Black Bean Vegetable Soup


  • 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.

Nutrition Facts

1 cup: 113 calories, 1g fat (0 saturated fat), 0 cholesterol, 254mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 starch, 1 vegetable.


Average Rating:
  • hillarydow
    Nov 11, 2012

    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!

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