Vegetable Bean Soup - cooking recipe

Ingredients

2 c. chopped onion
1 c. chopped carrots
1 c. chopped celery
6 c. water
3 beef bouillon cubes
1 (28 oz.) can tomatoes with liquid ketchup
1 (15 oz.) can black beans, rinsed and drained
1 c. quick cooking barley
1 tsp. garlic powder
3/4 tsp. pepper
1 (10 oz.) pkg. frozen chopped spinach, thawed

Preparation

In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onions, 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 to 15 minutes or until the vegetables are tender. Yields 14 servings.