Garden Barley Soup

Break out the barley to make a comforting vegetable soup on a cold or rainy day.

Prep Time: 5 minutes

Cooking Time: 80 minutes

Servings: 6

Ingredients

  • 46 fluid ounces tomato juice
  • 1 can beef broth (10.5 ounce)
  • 1 cup barley (regular)
  • 1/4 cup sugar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon thyme leaves (crushed)
  • 1/4 teaspoon salt
  • 2 cups zucchini (coarsely chopped)
  • 1 tomato (medium, chopped)
  • 1/2 cup green pepper (chopped)

Directions

  1. In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar and seasonings. Bring to boil; reduce heat.
  2. Cover; simmer 1 hour.
  3. Add vegetables. Return to boil; reduce heat.
  4. Cover; simmer 15-20 minutes or until vegetables and barley are tender.

Nutrition Information

Nutrients Amount
Calories 217
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 1,122 mg
Total Carbohydrates 50 g
Dietary Fiber 6 g
Total Sugars 19 g
Added Sugars included
Protein 6 g
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