Garden Barley Soup
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Ingredients
- 46 us fluid ounces tomato juice, low-sodium
- 1 can beef broth, reduced sodium (14.5 ounces)
- 1 cup regular barley
- 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 medium tomato (chopped)
- 1/2 cup green pepper (chopped)
Instructions
- Wash hands with soap and water.
- In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, and seasonings. Bring to boil; reduce heat.
- Cover; simmer 1 hour.
- Add vegetables. Return to boil; reduce heat.
- Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.
Nutrition
| Calories | 221 |
|---|---|
| Protein | 6 g |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 176 mg |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Wellness Ways Resource Book University of Illinois Extension Service