Garden Barley Soup

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

Yield

6 servings

Serving size

1/6 of recipe (381g)

Rating

4.05 of 5 (22 ratings)

Food groups

• Grains: 1 1/2 ounces
• Vegetables: 1 1/4 cups

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, fresh or dried (crushed)
• 1/4 teaspoon salt (optional)
• 2 cups zucchini (coarsely chopped)
• 1 medium tomato (chopped)
• 1/2 cup green pepper (chopped)

Directions

1. Wash hands with soap and water.
2. In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, Worcestershire sauce, bay leaf, thyme and salt (if using).
3. Bring to boil; reduce heat.
4. Cover; simmer 1 hour.
5. Add zucchini, tomato, and green pepper.
6. Return to boil; reduce heat.
7. Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.

Nutrition per serving

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Source

Recipe by: Wellness Ways Resource Book — University of Illinois Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/garden-barley-soup. Federal works are public domain in the United States.