Ingredients:
• 3 1/2 cups (875 ml) low-sodium vegetable or beef broth
• 12 oz (375 g) fresh green or wax beans, trimmed and cut into bite-size pieces
• 1 large potato, peeled and cubed
• 1 large yellow onion, chopped
• 2 large carrots, sliced
• 3 bay leaves
• 1/4 tsp (1 ml) each salt and black pepper
• 2 cups (500 ml) bite-size pieces cooked beef, pork or tofu
• 1 can (14 oz/398 ml) low-sodium tomatoes, undrained and cut up
• 1/2 cup (125 ml) quick-cooking barley
• 1 tsp (5 ml) dried rosemary leaves

Method:
1. In large pot, combine broth, green beans, potato, onion, carrots, bay leaves, salt and pepper. Bring to boil. Lower heat and simmer, covered, until vegetables are almost tender, 20 minutes.

2. Stir in beef, tomatoes, barley and rosemary. Bring to boil. Lower heat and simmer, covered, until barley is tender, 15 minutes. Discard bay leaves.

Serves 6

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