Ingredients
46 us fluid ounces tomato juice
low-sodium
1 can beef broth
reduced sodium (14.5 ounces)
1 cup barley (regular)
1/4 cup sugar
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon thyme leaves (crushed)
1/4 teaspoon salt
2 cups zucchini (coarsely chopped)
1 tomato (medium
chopped)
1/2 cup green pepper (chopped)
Steps
Wash hands with soap and water.
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 to 20 minutes or until vegetables and barley are tender.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 221 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 176 mg |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Total Sugars | 19 g |
| Added Sugars included | 8 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 51 mg |
| Iron | 3 mg |
| Potassium | 878 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Garden Barley Soup. Recipe source: Wellness Ways Resource Book University of Illinois Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.