Vegetable Bean Barley Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
|
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. Ingredients:
1 medium onion, chopped |
1/2 teaspoon dried basil |
1/2 teaspoon dill weed |
2 tablespoons canola oil |
1 garlic clove, minced |
2 cans (14-1/2 ounces each) reduced-sodium chicken broth |
1-3/4 cups water |
1 cup chopped carrots |
1/2 cup medium pearl barley |
1 can (15-3/4 ounces) pork and beans |
2 small zucchini, sliced |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 teaspoon cider vinegar |
Directions:
1. In a large saucepan, saute the onion, basil and dill in oil until onion is tender. Add garlic; cook 1 minute longer. Stir in 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. Yield: 6 servings.
|
|