Chicken Vegetable Bean Soup
Ingredients
| 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.
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