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Vegetable Bean Barley Soup Recipe

Vegetable Bean Barley Soup Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Vegetable Bean Barley Soup Recipe

Prep: 20 min. Cook: 1 hour

Yield: 6 Servings

20 60 80

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. Yield: 6 servings.

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.

Originally published as Vegetable Bean Barley Soup in Light & Tasty April/May 2005, p27

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Vegetable Bean Barley Soup

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Reviewed on Feb. 18, 2011 by daisey5

This was very good!!

Reviewed on Mar. 05, 2009 by dulike26

This is my favorite soup recipe. The pork and beans(I've assumed you do not drain them) give it great flavor. This recipe and "Skinny Tortilla Soup" are my fav's. Thank you!