Serves 6
267 cal · 90 min
Garden Barley Soup
Recipe GLPRdf2445d09f02db
A hearty and wholesome soup combining tender barley with fresh garden vegetables in a rich tomato and beef broth base. This comforting dish features zucchini, tomato, and green pepper simmered until perfectly tender, creating a satisfying meal that's perfect for any season.
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Ingredients
46 fl oz low-sodium tomato juice
1 can (14.5 oz) reduced-sodium beef broth
1 cup regular barley
¼ cup granulated sugar
1 tablespoon Worcestershire sauce
1 bay leaf
½ teaspoon fresh or dried thyme leaves, crushed
¼ teaspoon salt (optional)
2 cups zucchini, coarsely chopped
1 medium tomato, chopped
½ cup green bell pepper, chopped
Directions
Wash your hands thoroughly with soap and clean running water before beginning preparation.
In a large Dutch oven or stock pot, combine the tomato juice, beef broth, barley, sugar, Worcestershire sauce, bay leaf, crushed thyme, and salt if desired. Stir well to combine all ingredients.
Place the pot over high heat and bring the mixture to a rolling boil.
Once boiling, reduce the heat to low. Cover the pot with a lid and simmer for 1 hour, stirring occasionally to prevent sticking.
Add the coarsely chopped zucchini, chopped tomato, and chopped green bell pepper to the pot and stir to combine.
Increase the heat and bring the soup back to a boil.
Reduce the heat to low again, cover the pot, and simmer for 15 to 20 minutes until the barley is tender and the vegetables are cooked through. Remove and discard the bay leaf before serving.
