Garden Barley Soup
Makes:
6 servings
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
- 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
- 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.
Notes
Learn more about:
Wellness Ways Resource Book
University of Illinois Extension Service
