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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:
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PREP TIME
20 Min
COOK TIME
1 Hr
READY IN
1 Hr 20 Min
SERVINGS
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Servings
US
METRIC
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
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DIRECTIONS
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.
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
Reviewed on Nov. 17, 2007 by
Suezie
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Full Review
Suezie
Nov. 17, 2007
I felt it needed a little more flavor so I added a bag of frozen sweet corn. I also felt that this recipe was a good basic soup and lends itself to a lot of creativity such as black beans, meat, poultry etc.
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I felt it needed a little more flavor so I added a bag of frozen sweet corn. I also felt that...
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