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
Servings: servings
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
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