Makes:   6 servings 

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

Ingredients

• 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)

Directions

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

Potassium 872 mg