Garden Barley Soup

Name: Garden Barley Soup
Yield: 6 servings
Ingredients: tomato juice; 14.5 oz beef broth; 14.5 oz chicken broth; 1 cup barley; 0.25 cup granulated sugar; 1 tbsp worcestershire sauce; 1 bay leaf; 0.5 tsp dried thyme, crushed; 0.25 tsp salt, optional; 2 cup zucchini, coarsely chopped; 1 tomato, chopped; 0.5 cup green bell pepper, chopped

6 servings265 calories

Contains

gluten
fish

Nutrition per serving

estimate · USDA data

Calories: ~265
Protein: ~6 g
Carbs: ~59 g
Fat: ~2 g

More nutrition

Nutrition facts

Per serving, estimated

Calories265

% Daily value*

Total fat 2 g: 2%
Sodium 330 mg: 14%
Total carbohydrate 59 g: 21%
Dietary fiber 7 g: 23%
Protein 6 g: 13%

*Percent daily values use a 2,000 calorie diet. Amounts are estimated from USDA data.

Cookware

Dutch oven
Pot

Ingredients

6 servings

to taste tomato juice
about 15 ozbeef broth
about 15 ozchicken broth
1 cupbarley
1/4 cupgranulated sugar
1 tbspworcestershire sauce
1 bay leaf
1/2 tspdried thyme, crushed
1/4 tspsalt, optional
2 cupszucchini, coarsely chopped
1 tomato, chopped
1/2 cupgreen bell pepper, chopped

Skip pantry staples (2 in this recipe)

quantities scale with servings

Method

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

Garden Barley Soup

Nutrition per serving

Cookware

Ingredients