Cooking at Home - Garden Barley Soup

Cooking - Home Food Fish Vegetable Fruit Meat - iStock - TanyaLovus
Published Saturday, September 15, 2018

Makes:   6 servings 

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


  • 46 fluid ounces tomato juice
  • 1 can beef broth (10.5 ounce)
  • 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)


  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.

Source: University of Illinois, Extension Service, Wellness Ways Resource Book

Nutrition Information

Nutrients Amount

Calories 217 

Total Fat 1 g

Saturated Fat 0 g

Cholesterol 0 mg

Sodium 1122 mg

Total Carbohydrate 50 g

Dietary Fiber 6 g

Total Sugars 19 g

Added Sugars included 8 g

Protein 6 g

Vitamin D 0 mcg

Calcium 55 mg

Iron 3 mg

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