INGREDIENTS

* 1 medium onion, chopped
* 1 garlic clove, minced
* 1/2 teaspoon dried basil
* 1/2 teaspoon dill weed
* 2 tablespoons canola oil
* 2 (14.5 ounce) cans reduced sodium chicken broth
* 1 3/4 cups water
* 1 cup chopped carrots
* 1/2 cup medium pearl barley
* 1 (16 ounce) can pork and beans
* 2 small zucchini, sliced
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1 (14.5 ounce) can diced tomatoes, undrained
* 1 teaspoon cider vinegar

Method

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 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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