VEGETABLE BEAN BARLEY SOUP

Vegetable Bean Barley Soup image

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.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 6 servings.

Number Of Ingredients 15

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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

Steps:

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 : Calories 218 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 1003mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 9g fiber), Protein 9g protein. Diabetic Exchanges