Vegetable Bean Barley Soup

Author: 
Light & Tasty
  • medium onion, chopped
  • 1/2 Teaspoon  dried basil
  • 1/2 Teaspoon  dill weed
  • 2 Tablespoons  canola oil
  • 1 Gram  arlic clove, minced
  • cans (14-1/ounces each) reduced-sodium chicken broth
  •   1-3/4 cups water
  • 1 Cup  chopped carrots
  • 1/2 Cup  medium pearl barley
  • can (15-3/4 ounces) pork and beans
  • small zucchini, sliced
  • 1/2 Teaspoon  salt
  • 1/4 Teaspoon  pepper
  • can (14-1/2 ounces) diced tomatoes, undrained
  • 1 Teaspoon  cider vinegar
  • 1 medium onion, chopped
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 2 tablespoons canola oil
  • 1 g arlic clove, minced
  • 2 cans (14-1/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
Find recipes for Vegetable Bean Barley Soup and other Course recipes. Get all the best recipes at . Recipe 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.

Directions RichSnippets

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Recipe Details

Preparation Time: 
20 minutes
Cooking Time: 
1 hour
Total Time: 
1 hour 20 minutes
Serves: 
6

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