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Garden Barley Soup

    Home recipe Garden Barley Soup

    Garden Barley Soup

    By Joshua McDonald | Soups & Stews | Comments are Closed | 19 June, 2017 | 0

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

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    Garden Barley Soup
    Print Recipe
    Servings
    6 servings
    Servings
    6 servings
    Garden Barley Soup
    Print Recipe
    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
    Servings: servings
    Instructions
    1. In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar and seasonings. Bring to boil; reduce heat.
    2. Cover; simmer 1 hour.
    3. Add vegetables. Return to boil; reduce heat.
    4. 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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