Garden Barley Soup

Ingredients, directions and serving information for Garden Barley Soup.

• 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

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.