Vegetable Bean Barley Soup

Vegetable Bean Barley Soup

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  • 1 med. onion, chopped
  • 1 clove garlic, minced
  • ½ tsp dried basil
  • ½ tsp dried dill weed
  • 25 oz. chicken broth
  • 1 ¾ C water
  • 1 C carrots, chopped
  • ½ C medium pearl barley
  • 2 small zucchini, sliced
  • 1 can (16 oz.) pork & beans
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 can (16 oz.) diced tomatoes, undrained


  1. Spray a large saucepan or Dutch oven with cooking spray and sauté the onion, garlic, basil and dill weed until onion is tender. Add the broth, water, carrots, barley, zucchini, pork & beans, salt and pepper. Bring to a boil. Reduce heat, cover and simmer until barley is tender.  
  2. Stir in the tomatoes. Adjust the seasoning to taste if necessary. Simmer a few more minutes until ready to serve.
Vegetable Bean Barley Soup
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