1 46-ounce can tomato juice
1 10-1/2-ounce can beef broth
1/3 cup regular barley
1/4 cup sugar
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon crushed thyme leaves
1/4 teaspoon salt
2 cups coarsely chopped zucchini
1 medium chopped tomato
1/2 cup chopped green pepper
In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar and seasonings. Bring to boil; reduce heat.
Cover; simmer 1 hour.
Add vegetables. Return to boil; reduce heat. Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.
Recipe makes 6 servings.
Serving size: 1/6 of recipe
Calories: 130; Total Fat: 0.5g; Saturated Fat: 0g; Cholesterol: 0mg; Sodium: 330mg; Carbohydrates: 29g; Protein: 4g; Fiber: 4g; Sugar: 19g
In addition to its versatility, barley is a nutritious food that is high in fiber and low in fat. It's no wonder this centuries old grain is enjoying new found interest among connoisseurs of good food and good health.
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