Vegetable Bean Barley Soup Recipe

Image courtesy: glowkitchen.com

Ingredients

• 1 medium onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon dried basil
• 1/2 teaspoon dill weed
• 2 tablespoons canola oil
• 2 (14.5 ounce) cans reduced sodium chicken broth
• 1 3/4 cups water
• 1 cup chopped carrots
• 1/2 cup medium pearl barley
• 1 (16 ounce) can pork and beans
• 2 small zucchini, sliced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon cider vinegar

Directions

In a large saucepan or Dutch oven, saute the onion, garlic, basil and dill in oil until onion is tender. Add 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.