Chicken Vegetable Bean Soup


2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
1 lb chicken breasts, cubed
6 cups water or chicken broth
3 beef bouillon cubes
1 (28 oz) can of Italian style tomatoes, cut up with juice
1 (15 oz) can of black beans, drained and rinsed
1 cup quick-cooking barley
2 cloves garlic, chopped
1 package (10 oz) frozen chopped spinach, thawed and squeezed of liquid
This soup is packed with chicken hearty vegetables and beans in a savory broth.


  • In a large sauce pan or dutch oven coated with a little oil, saute the onions, garlic, carrots and celery over medium high heat until the vegetables begin to soften. About 5 minutes.
  • Stir in water or stock and bouillon cubes, tomatoes, beans, barley and pepper.
  • Bring to a boil, then reduce heat.
  • Cover and simmer for 10 minutes.
  • Add spinach, cover and simmer for 10 to 15 minutes or until the vegetables are tender.




15 min


30 min


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