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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Garden Barley Soup

Source: Food Stamp Nutrition Connection

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

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	136.5

Total Carbs	30.1 g

Dietary Fiber	4.6 g

Sugars	16.8 g

Total Fat	0.4 g

Saturated Fat	0.0 g

Unsaturated Fat	0.1 g

Potassium	151.3 mg

Protein	4.2 g

Sodium	291.0 mg

Dietary Exchanges 0.4 Fat, 0.5 Vegetables, 0.5 Other Carbs, 2.4 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

46.0
46 floz Juice, tomato, low sodium 10.5
10 1/2 oz fat free unsalted beef broth 0.3333
0.3333 cup barley, pearl 0.25
0 1/4 cup sugar 1.0
1 tbsp Worcestershire sauce 1.0
1 each bay leaves 0.5
0 1/2 tsp ground thyme 0.25
0 1/4 tsp salt 2.0
2 cup chopped zucchini 1.0
1 each medium tomatoes 0.5
0 1/2 cup medium green bell peppers

Directions

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.
Add vegetables. Return to boil; reduce heat. Cover; simmer 15-20 minutes or until vegetables and barley are tender.