lunch
Garden Barley Soup
Ingredients, directions and serving information for Garden Barley Soup.
Original recipe text is provided in English.
Servings: 6
Total time: 95 min
Ingredients
- 46 us fluid ounces tomato juice, low-sodium
- 1 can beef broth, reduced sodium
- 1 cup regular barley
- 1/4 cup sugar
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 1/2 teaspoon thyme leaves, fresh or dried
- 1/4 teaspoon salt
- 2 cups zucchini
- 1 medium tomato
- 1/2 cup green pepper
Instructions
- Wash hands with soap and water.
- 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.
- Cover; simmer 1 hour.
- Add zucchini, tomato, and green pepper. Return to boil; reduce heat.
- Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.
Source-reported nutrition per serving
serving Size1/6 of recipe (381g)
calories267 calories
protein6g
carbohydrate59g
fat2g
saturated Fat0g
fiber7g
sugar17g
sodium333mg
cholesterol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
