Garden Barley Soup

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

• Prep: 15 min
• Cook: 1 hr 20 min
• Total: 1 hr 35 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $1.73/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Fat

Tags

• healthy
• comfort food
• savory
• classic
• boil
• budget-friendly

Ingredients

• 46 fluid ounce tomato juice (low-sodium)
• 1 can beef broth (reduced sodium)
• 1 cup barley (regular)
• 0.25 cup sugar
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 0.5 teaspoon thyme leaves (fresh or dried, crushed)
• 0.25 teaspoon salt
• 2 cup zucchini (coarsely chopped)
• 1 tomato (medium, chopped)
• 0.5 cup green pepper (chopped)

Instructions

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

Nutrition (per serving)

• Calories: 267
• Protein: 6.4 g
• Carbohydrates: 58.6 g
• Fat: 1.5 g
• Fiber: 6.6 g
• Sodium: 333 mg
• Saturated Fat: 0.2 g
• Sugar: 17 g