Eat Without

Garden Barley Soup

Source: Wellness Ways Resource Book University of Illinois Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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

Makes
6 servings

Ingredients

  • 46 us fluid ounces tomato juice, low-sodium
  • 1 can beef broth, reduced sodium (14.5 ounces)
  • 1 cup regular barley
  • 1/4 cup sugar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon thyme leaves, fresh or dried (crushed)
  • 1/4 teaspoon salt (optional)
  • 2 cups zucchini (coarsely chopped)
  • 1 medium tomato (chopped)
  • 1/2 cup green pepper (chopped)

Directions

  1. Wash hands with soap and water.
  2. In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, Worcestershire sauce, bay leaf, thyme and salt (if using). Bring to boil; reduce heat.
  3. Cover; simmer 1 hour.
  4. Add zucchini, tomato, and green pepper. Return to boil; reduce heat.
  5. Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.

Notes

Learn more about: Herbs Zucchini Tomatoes Bell Peppers

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.