Garden Barley Soup

Ingredients

• 46 ml Tomato juice, low-sodium
• 15 cups Beef broth, reduced sodium
• 1 cup Regular barley
• 2 tbsp Sugar
• 1 tbsp Worcestershire sauce
• 1 tbsp Bay leaf
• 1/2 tsp Thyme leaves crushed
• 1/4 tsp Salt
• 2 piece(s) Zucchini, coarsely chopped
• 1 cup Tomato chopped
• 1/4 tsp Green pepper, chopped

Instructions

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 to 20 minutes or until vegetables and barley are tender.

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