Vegetable Chowder recipe

Ingredients:
2 x 14 1/2 oz cans vegetable broth
2/3 cup barley
vegetable
cooking spray
2 sm onions, chopped
1 x leek, sliced
2 x cloves
garlic, minced
1 cup fresh or frozen lima beans
1 cup fresh or frozen
whole-kernel corn
1 cup cabbage, finely chopped
2 med carrots,
sliced
1 tsp savory
1/2 tsp thyme
1 x bay
leaf
2 tbl flour
1 cup skim milk

Procedures:
# Heat 1/2 can of vegetable broth
to boil in small saucepan; stir in barley and let stand 15-30 minutes.
#
Spray large saucepan with cooking spray; heat over medium heat until
hot.
# Saute onions, leek, and garlic until tender, about 5 minutes. Add
remaining vegetables and herbs; saute 2-3 minutes. Add remaining 1 1/2 cans
broth and broth and barley mixture; heat to boil. Reduce heat and simmer,
covered, until barley is tender, about 20 minutes.
# Heat soup to boil.
Mix flour and milk and stir into soup. Boil, stirring constantly, until
thickened. Discard bay leaf.