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Garden Barley Soup
  (64 ratings) Nutrition Information:
Calories: 130Protein: 4 g Carbs: 29 g Fat: 1 g Saturated Fat: 0 g Sodium: 339 mg Fiber: 4 g
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Tomato juice and fresh veggies make this barley soup extra yummy! Feel free to add your own combination of veggies.
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Ingredients:
1 can (46 ounce) tomato juice
1 can (10 1/2 ounce) vegetable broth
1/3 cup regular barley
1/4 cup sugar
1 Tablespoon Worcestershire or soy sauce
1 bay leaf
1/2 teaspoon crushed thyme leaves
2 garlic cloves, minced
1/4 teaspoon salt
2 cups coarsely chopped yellow squash
1 medium chopped tomato
1/2 cup green or red pepper
1 can (10 1/2 ounce) vegetable broth
1/3 cup regular barley
1/4 cup sugar
1 Tablespoon Worcestershire or soy sauce
1 bay leaf
1/2 teaspoon crushed thyme leaves
2 garlic cloves, minced
1/4 teaspoon salt
2 cups coarsely chopped yellow squash
1 medium chopped tomato
1/2 cup green or red pepper
Directions:
| 1 | In a Dutch oven or stock pot, combine tomato juice, broth, barley, sugar and seasonings. Bring to boil; reduce heat. |
| 2 | Cover; simmer 1 hour. Add vegetables. Return to boil; reduce heat. |
| 3 | Cover; simmer 15-20 minutes or until vegetables and barley are tender. |
| 4 | ENJOY! |
| Ratings & Reviews |
(64 ratings) |
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