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Garden Barley Soup

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Garden Barley Soup
En Español

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  • Makes: 6 servings

Break out the barley to make a comforting vegetable soup on a cold or rainy day.

Ingredients

  • 46 us fluid ounce tomato juice
  • 1 can beef broth (10.5 ounce)
  • 1 cup barley (regular)
  • 1/4 cup sugar
  • 1 tablespoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon thyme leaves (crushed)
  • 1/4 teaspoon salt
  • 2 cup zucchini (coarsely chopped)
  • 1 tomato (medium, chopped)
  • 1/2 cup green pepper (chopped)

Directions

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 15-20 minutes or until vegetables and barley are tender.

Notes

Source: University of Illinois, Extension Service, Wellness Ways Resource Book

Nutrition Information

Serving Size: 1/6 of recipe (381g)
Nutrients Amount
Calories 217
Total Fat 1 g
Saturated Fat 0 g
Cholesterol 0 mg
Sodium 1122 mg
Total Carbohydrate 50 g
Dietary Fiber 6 g
Total Sugars 19 g
Added Sugars included 8 g
Protein 6 g
Vitamin D 0 mcg
Calcium 55 mg
Iron 3 mg
Potassium 872 mg
N/A - data is not available
Nutrients Amount
Calories 217
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
a-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Total Carbohydrate 50 g
Dietary Fiber 6 g
Total Sugars 19 g
Added Sugars 8 g
Protein 6 g
Minerals
Calcium 55 mg
Potassium 872 mg
Sodium 1122 mg
Copper 295 mcg
Iron 3 mg
Magnesium 60 mg
Phosphorus 132 mg
Selenium 10 mcg
Zinc 1 mg
Vitamins
Vitamin A 69 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 63 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 12 mcg
Folate 78 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 5 mg
Choline 38 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/2 cups
Grains
1 1/4 ounces

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