Vegetable Bean Soup

• 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

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.

onion, carrots, celery, water, beef bouillon granules, tomatoes, black beans, barley, garlic, pepper

Taken from www.tasteofhome.com/recipes/vegetable-bean-soup/ (may not work)