Vegetable Bean Barley Soup

Vegetable Bean Barley Soup

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"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."
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Ingredients

1 h 20 m servings
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Original recipe yields 6 servings

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Directions

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  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.

Footnotes

  • 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.

Reviews

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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 this recipe was a good basic soup and lends itself to a lot of creativity such as black beans, meat...

I probably shouldn't review this because I made changes BUT the general idea of this recipe is really good. I didn't have some things so I had to use some subs. I used Beef broth instead. No ...

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