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Vegetable Bean Barley Soup

SUBMITTED BY: Tina Dierking

"This hearty soup is as filling as it is comforting. Full of zucchini, barley, tomatoes and carrots, it's one recipe that people always ask me for."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  1 Hr
READY IN  1 Hr 20 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 2 tablespoons canola oil
  • 2 (14.5 ounce) cans reduced sodium chicken broth
  • 1 3/4 cups water
  • 1 cup chopped carrots
  • 1/2 cup medium pearl barley
  • 1 (16 ounce) can pork and beans
  • 2 small zucchini, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 teaspoon cider vinegar

DIRECTIONS

  1. In a large saucepan or Dutch oven, saute the onion, garlic, basil and dill in oil until onion is tender. Add the broth, water, carrots and barley. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Add the pork and beans, zucchini, salt and pepper. Cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Just before serving, stir in tomatoes and vinegar; heat through.

FOOTNOTE

  • Nutritional Analysis: 1-1/2 cups equals 218 calories, 6 g fat (1 g saturated fat), 5 mg cholesterol, 1,003 mg sodium, 36 g carbohydrate, 9 g fiber, 9 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2007 by Suezie
I felt it needed a little more flavor so I added a bag of frozen sweet corn. I also felt that... MORE


 
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