Garden Barley Soup
Ingredients:
1 can (46 ounce) tomato juice
1 can (10 1/2 ounce) beef broth
1/3 cup regular barley
1/4 cup sugar
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon crushed thyme leaves
1/4 teaspoon salt
2 cups coarsely chopped zucchini
1 medium chopped tomato
1/2 cup chopped green pepper
Directions:
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.
Serving Size: 1/6 of recipe. Yield: 6 servings.
Per Recipe: $3.97
Per Serving: $0.66
Per serving:
- Calories 130
- Total fat 0.5 gram
- Saturated fat 0 grams
- Cholesterol 0 milligrams
- Sodium 330 milligrams
- Protein: 4 gram
