Garden Barley Soup

Name: Garden Barley Soup
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: American
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)

Soups & stewsAmerican⏱ 1 hr 30 minServes 6

By Public

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

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

+ 7 more ingredients

Instructions

Wash hands with soap and water.

In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, Worcestershire sauce, bay leaf, thyme and salt (if using). Bring to boil; reduce heat.

Cover; simmer 1 hour.

Add zucchini, tomato, and green pepper. Return to boil; reduce heat.

Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.

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Nutrition Estimate

285Calories

11gProtein

47gCarbs

3gFat

Per serving • Estimated by Blinner AI