Ingredients
2 cups chopped onion1 cup chopped carrots1 cup chopped celery6 cups water3 teaspoons beef bouillon granules1 can (28 ounces) diced tomatoes, undrained1 can (15 ounces) black beans, rinsed and drained1 cup quick-cooking barley1 teaspoon garlic powder3/4 teaspoon pepper1 package (10 ounces) frozen chopped spinach, thawed
Preparation
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.
Add spinach; cover and simmer for 10-15 minutes or until the vegetables are tender.
