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!
  • 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
  • Measuring cups
  • Measuring spoons
  • Large saucepan or Dutch oven
  • Knife
  • Cutting board
  • Can opener
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.




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