From the Pantry Butler kitchen

Garden Barley Soup

6 servings

Garden Barley Soup

Break out the barley to make a comforting vegetable soup on a cold or rainy day. USDA MyPlate Kitchen — Wellness Ways Resource Book — University of Illinois Extension Service (public domain), via myplate.food

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

Method

  1. Wash hands with soap and water.
  2. In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, Worcestershire sauce, bay leaf, thyme and salt (if using).
  3. Bring to boil; reduce heat.
  4. Cover; simmer 1 hour.
  5. Add zucchini, tomato, and green pepper.
  6. Return to boil; reduce heat.
  7. Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.

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