Garden Barley Soup
Servings
6
servings
Servings
6
servings
Ingredients
46
ounces
tomato juice
1
can
beef broth
(10.5 ounces)
1
cup
barley
regular
1/4
cup
sugar
1
tbsp
Worcestershire sauce
1
bay leaf
1/2
tsp
thyme leaves
crushed
1/4
tsp
salt
2
cups
zucchini
coarsely chopped
1
tomato
medium, chopped
1/2
cup
green pepper
chopped
Instructions
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 15-20 minutes or until vegetables and barley are tender.
Recipe Notes
Source:
University of Illinois, Extension Service,
Wellness Ways Resource Book