Vegetable Bean Barley Soup Recipe

4.5 3 3
Vegetable Bean Barley Soup Recipe
Vegetable Bean Barley Soup Recipe photo by Taste of Home
Publisher Photo

Vegetable Bean Barley Soup Recipe

Read Reviews
4.5 3 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

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

Nutritional 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.

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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forVegetable Bean Barley Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
CookerBee User ID: 1996374 59355
Reviewed Jul. 29, 2014

"I was thinking this would be a bit better. I thought the barley would make it a hartier soup. I thought the cider at the end left a bitter bite too. I followed the recipe exactly. My only change being that I bought quick barley accidentally. So, I just halved the second cook time. To the individual servings I added croutons and some grated parmesan. That helped with the flavor."

MY REVIEW
daisey5 User ID: 146806 148384
Reviewed Feb. 18, 2011

"This was very good!!"

MY REVIEW
dulike26 User ID: 1500612 141597
Reviewed Mar. 5, 2009

"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!"

Loading Image