Garden Barley Soup
Break out the barley to make a comforting vegetable soup on a cold or rainy day.
- 6 Servings
- $3.00 - $5.99
Garden Barley Soup
Break out the barley to make a comforting vegetable soup on a cold or rainy day.
- 6 Servings
- $3.00 - $5.99
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
- 1/4 teaspoon salt
- 2 cups zucchini
- 1 medium tomato
- 1/2 cup green pepper
Steps
1
Wash hands with soap and water.
2
In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, and seasonings. Bring to boil; reduce heat.
3
Cover; simmer 1 hour.
4
Add vegetables. Return to boil; reduce heat.
5
Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.
Ingredients
Serving Size: 1/6 of recipe (381g)
| Nutrients | Amount |
|---|---|
| Total Calories | 221 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 50 g |
| Dietary Fiber | 6 g |
| Total Sugars | 19 g |
| Added Sugars included | 8 g |
| Protein | 6 g |
| Minerals | |
| Calcium | 51 mg |
| Potassium | 878 mg |
| Sodium | 176 mg |
| Copper | 330 mcg |
| Iron | 3 mg |
| Magnesium | 59 mg |
| Phosphorus | 140 mg |
| Selenium | 9 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 69 mcg RAE |
| Vitamin B6 | 0.5 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 63 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 12 mcg |
| Folate | 76 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.2 mg |
| Niacin | 5 mg |
| Choline | 37 mg |
Source:
- Wellness Ways Resource Book
- University of Illinois Extension Service