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Vegetable Bean Barley Soup

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.
  • Total Time
    Prep: 20 min. Cook: 1 hour
  • Makes
    6 servings

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

  • 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.
  • 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.
Nutrition Facts
1-1/2 cups: 218 calories, 6g fat (1g saturated fat), 5mg cholesterol, 1003mg sodium, 36g carbohydrate (10g sugars, 9g fiber), 9g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 fat.

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