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Garden Barley Soup
Source: Food Stamp Nutrition Connection

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

Prep Time: 30 minutes
Cook Time: 80 minutes
Difficulty: Easy

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

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