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Garden Barley Soup

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

Recipe Source: ChooseMyPlate.gov


  • 46 fluid ounces tomato juice
  • 1 can beef broth (10.5 ounce)
  • 1 cup barley (regular)
  • 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 tomato (medium, chopped)
  • 1/2 cup green pepper (chopped)


  1. In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar and seasonings. Bring to boil; reduce heat.
  2. Cover; simmer 1 hour.
  3. Add vegetables. Return to boil; reduce heat.
  4. Cover; simmer 15-20 minutes or until vegetables and barley are tender.
Serving Size: 1/6 of recipe
Total Fat1 g
Saturated Fat0 g
Cholesterol0 mg
Sodium1122 mg
Total Carbohydrate50 g
Dietary Fiber6 g
Total Sugars19 g
Added Sugars included8 g
Protein6 g
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