Veggie Black Bean Soup

This is a delicious soup recipe (tweaked from TOH). I made it, froze it and took it with us on vacation last week since I firmly believe it's vacation only when you don't have to cook! :o) I thawed it in the fridge overnight and then dumped it in a crockpot in the morning and let it simmer all day. I added the barley about 30-45 minutes prior to serving it. It received rave reviews from everyone - even the men!

Vegetable Black Bean Soup

2 c. chopped onions

1 c. chopped carrots

1 c. chopped celery

6 c. beef (or veggie) broth

1 can (28oz) diced tomatoes, undrained

1 can (15 oz) black beans, rinsed & drained

1 tsp. garlic powder

3/4 tsp. pepper

1 package of spinach (10 oz) frozen chopped

1 c. pearl barley (needed day you serve it!)

Saute onions, carrots, celery over medium heat until onion is tender. Stir in broth, tomatoes, beans, garlic powder & pepper. Bring to boil. Simmer 10 minutes. Add spinach. Cool & freeze.

To Serve: Thaw & reheat on stove top or crockpot. Add barley 30 minutes before serving.