Garden Barley Soup
A hearty and flavorful barley soup with tomato, zucchini, and beef broth, perfect for a comforting meal that suits family dinners and casual gatherings.
Ingredients
- 1 (46 oz.) can tomato juice ⓘ
- 1 (10 3/4 oz.) can condensed beef broth ⓘ
- 2 cups chopped zucchini or peeled eggplant ⓘ
- 1 cup chopped tomato ⓘ
- 1/2 cup chopped green pepper ⓘ
- 2 to 3 teaspoons Worcestershire sauce ⓘ
- 1/2 teaspoon thyme leaves ⓘ
- 3 cups Quaker brand barley ⓘ
- 1/2 cup chopped onion ⓘ
- 2 tablespoons sugar ⓘ
- 1 bay leaf ⓘ
- 1/4 teaspoon salt ⓘ
Instructions
- In a 4-quart saucepan or Dutch oven, combine tomato juice, beef broth, and barley. Bring to a boil and reduce heat.
- Cover and simmer for 40 minutes, stirring occasionally.
- Add chopped zucchini or eggplant, chopped tomato, chopped green pepper, Worcestershire sauce, thyme leaves, chopped onion, sugar, bay leaf, and salt.
- Cover and simmer for an additional 15 to 20 minutes or until barley and vegetables are tender, stirring once in a while to prevent sticking.
Tips & Substitutions
For a heartier soup, consider adding additional vegetables like carrots or celery. If you prefer a meatier dish, try incorporating cooked ground beef or turkey. Adjust the Worcestershire sauce to taste; it adds depth, but you can substitute soy sauce if you’re out. If you want to make this dish vegetarian, use vegetable broth instead of beef broth.
Serving Suggestions
This Garden Barley Soup is delicious on its own but pairs beautifully with a slice of crusty bread or a fresh salad. For a complete meal, consider serving it alongside a Layered Deli Sandwich. Garnish with fresh herbs like parsley or basil for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened too much. You can also microwave it in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Barley Soup contains roughly 261 calories, with 10g protein, 57g carbohydrates, and 3g fat. It is an excellent source of vitamin C (232% of the Daily Value), iron (98% of the Daily Value), and dietary fiber (62% of the Daily Value). Note that it is relatively high in sodium, at 546mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, frozen vegetables can be used in place of fresh ones. They are convenient and can save prep time. Just add them during the last 10 minutes of simmering to ensure they retain their texture and flavor.
How can I make this soup spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce. Another option is to add diced jalapeños along with the other vegetables for a fresh kick.
Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. This allows the flavors to meld beautifully and results in tender vegetables and barley.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).