It’s still bone-chilling cold in the Midwest and this Heart-Healthy Vegetable Bean Barley Soup is a wonderful way to warm up–at least for a few minutes during your meal!
Ingredients:
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dill weed
- 2 tablespoons olive oil
- 2 cans (14-1/2 oz. each) reduced-sodium vegetable stock
- 1-3/4 cups water
- 1 cup chopped carrots
- 1/2 cup medium pearl barley
- 1 can (16 oz.) baked beans
- 2 small zucchini, sliced
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 1 can (14-1/2 oz.) diced tomatoes, undrained
- 1 teaspoon cider vinegar
Materials:
- Measuring cups
- Measuring spoons
- Large saucepan or Dutch oven
- Knife
- Cutting board
- Can opener
Directions:
1. 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.
2. Add the baked 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.
