• Servings 14
  • Prep 15 min
  • Cook 30-40 min
  • Cuisine
  • Skill Level

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.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.