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Vegetable Bean Barley Soup

 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.
6 ServingsPrep: 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.

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Vegetable Bean Barley Soup (continued)

Nutritional Facts: 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.