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

# 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.

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