Garden Barley Soup

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 (crushed)
• 1/4 teaspoon salt
• 2 cups zucchini (coarsely chopped)
• 1 medium tomato (chopped)
• 1/2 cup green pepper (chopped)

‍ Instructions

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.

Source: USDA / MyPlate