Vegetable Bean Soup

From: Taste of Home

Ingredients:
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef bouillon cubes
1 can (28 oz) tomatoes with liquid, cut up
1 can (15 oz) black beans, rinsed and drained
1 cup quick-cooking barley
1 tsp garlic powder
3/4 tsp pepper
1 package (10 oz) frozen chopped spinach, thawed

In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onion, 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 10-15 minutes or until the vegetables are tender.

What I did differently from the recipe:
Nothing.

What I'll do differently next time:
Nothing.

Verdict:
Neutral. I just thought it was okay, but I gave the recipe to mom because she wanted to make it in the future, so obviously it wasn't bad. Just not something I'll make again. It was definitely easy though, and I'd recommend making it.

Printable version:

Ingredients:
2 cups chopped onion
1 cup chopped carrots
1 cup chopped celery
6 cups water
3 beef bouillon cubes
1 can (28 oz) tomatoes with liquid, cut up
1 can (15 oz) black beans, rinsed and drained
1 cup quick-cooking barley
1 tsp garlic powder
3/4 tsp pepper
1 package (10 oz) frozen chopped spinach, thawed

In a large saucepan or Dutch oven coated with nonstick cooking spray, saute onion, 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 10-15 minutes or until the vegetables are tender.