Garden Barley Soup

90 min · Serves 6

Based on a recipe from Wellness Ways Resource Book University of Illinois Extension Service, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 46 fl ozlow-sodium tomato juice
• 1 canreduced-sodium beef broth
• 1 cupregular barley
• ¼ cupsugar
• 14.8 mlWorcestershire sauce
• 1bay leaf
• 2½ mlcrushed thyme leaves
• 1.2 mlsalt
• 2 cupscoarsely chopped zucchini
• 1chopped tomato
• ½ cupchopped green pepper

How to cook it

1. In a large pot or Dutch oven, combine the low-sodium tomato juice, reduced-sodium beef broth, regular barley, sugar, Worcestershire sauce, bay leaf, crushed thyme leaves, and salt.
2. Place the pot over medium-high heat and bring the liquid to a rolling boil, about 8 to 10 minutes.
3. Reduce the heat to low, cover the pot tightly with a lid, and simmer gently for 60 minutes until the barley is plump and slightly tender.
4. Stir in the coarsely chopped zucchini, chopped tomato, and chopped green pepper, then increase the heat to medium-high and bring the soup back to a boil, about 3 to 5 minutes.
5. Reduce the heat to low, cover, and simmer for 15 to 20 minutes until the vegetables are tender when pierced with a fork and the barley is soft.
6. Remove the pot from the heat, discard the bay leaf, and ladle the hot soup into bowls to serve.

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