Vegetable Bean Barley Soup


POINTS: 2
MAKES: 8 servings of roughly 1.5 cups each
CRISPY RATING: Nice big chunks of veggies, very tasty, and very filling

Ingredients
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dill weed
  • 29 ounces reduced-fat chicken broth
  • 1 3/4 cups water
  • 1 cup carrots, chopped
  • 1/2 cup pearl barley, medium
  • 16 ounces baked beans
  • 2 small zucchini
  • 1/4 teaspoon pepper
  • 14 1/2 ounces diced tomatoes, undrained
  • 1 teaspoon cider vinegar

1. In a large saucepan or Dutch oven sprayed with Pam, saute onion, garlic, basil and dill until onion is tender.

2. Add broth, water, carrots and barley. Bring to a boil. Reduce heat, cover and simmer for 30 minutes.

3. Add pork and beans, zucchini, salt and pepper. Cover and simmer 10 - 15 minutes until veggies and barley are tender.

4. Add tomatoes and vinegar just before serving and heat through.


MY NOTES AND THOUGHTS:

1. Yum! It's amazing to me that one can of beans can add so much flavor - you really do taste them. I also use one zucchini and one yellow squash and it was a great combo.

2. From Mastercook - Per Serving (excluding unknown items): 135 Calories; 1g Fat (3.9% calories from fat); 10g Protein; 29g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 453mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

RECIPE FROM - Light & Tasty April / May 2005 issue.


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