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Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1 garlic clove, minced

  3. 1/2 teaspoon dried basil

  4. 1/2 teaspoon dill weed

  5. 2 tablespoons canola oil

  6. 2 (14 1/2 ounce) cans reduced sodium chicken broth

  7. 1 3/4 cups water

  8. 1 cup chopped carrots

  9. 1/2 cup medium pearl barley

  10. 1 (16 ounce) can pork and beans

  11. 2 small zucchini, sliced

  12. 1/2 teaspoon salt

  13. 1/4 teaspoon pepper

  14. 1 (14 1/2 ounce) can diced tomatoes, undrained

  15. 1 teaspoon cider vinegar

Instructions Jump to Ingredients ↑

  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. Add the pork and 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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