午餐中等

Garden Barley Soup

Name: Garden Barley Soup
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 6
Ingredients: 46 us fluid ounces tomato juice, low-sodium; 1 can beef broth, reduced sodium; 1 cup regular barley; 1/4 cup sugar; 1 tablespoon Worcestershire sauce; 1 bay leaf; 1/2 teaspoon thyme leaves, fresh or dried; 1/4 teaspoon salt; 2 cups zucchini; 1 medium tomato; 1/2 cup green pepper

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

1 h 35 min6 份

营养成分（每份）

每份数值 · 每份分量: 1/6 of recipe (381g)

267

卡路里

蛋白质

59g

碳水

脂肪

膳食纤维

17g

糖

333mg

钠

饱和脂肪 0 g · 胆固醇 0 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

us fluid ounces tomato juice, low-sodium
46
beef broth, reduced sodium
1 can · 14.5 ounces
regular barley
1 cup
sugar
1/4 cup
Worcestershire sauce
1 tablespoon
bay leaf
1
thyme leaves, fresh or dried
1/2 teaspoon · crushed
salt
1/4 teaspoon · optional
zucchini
2 cups · coarsely chopped
tomato
1 medium · chopped
green pepper
1/2 cup · chopped

步骤

1
Wash hands with soap and water.
2
In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, Worcestershire sauce, bay leaf, thyme and salt (if using). Bring to boil; reduce heat.
3
Cover; simmer 1 hour.
4
Add zucchini, tomato, and green pepper. Return to boil; reduce heat.
5
Cover; simmer 15 to 20 minutes or until vegetables and barley are tender.

来源: USDA MyPlate Kitchen · Wellness Ways Resource Book University of Illinois Extension Service

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