Source: Food Stamp Nutrition Connection

Hearty vegetable soup, with zucchini, tomatoes, peppers, and barley.

Servings

46 floz Juice, tomato, low sodium
10.5 oz fat free unsalted beef broth
0.33 cup barley, pearl
0.25 cup sugar
1 tbsp Worcestershire sauce
1 bay leaves
0.5 tsp ground thyme
0.25 tsp salt
2 cup chopped zucchini
1 medium tomatoes , chopped
0.5 cup medium green bell peppers , chopped

1 In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, and seasonings. Bring to boil; reduce heat. Cover; simmer 1/2 hour.
2 Add vegetables. Return to boil; reduce heat. Cover; simmer 15-20 minutes or until vegetables and barley are tender.