Barley-Vegetable Soup

(1)
Barley-Vegetable Soup
Photo: Blaine Moats
Prep Time:
20 mins
Slow Cook Time:
7 hrs 30 mins
Total Time:
7 hrs 50 mins
Servings:
8

Ingredients

  • 4 cup low-sodium tomato juice

  • 2 14.5 ounce cans reduced-sodium chicken broth

  • 1 ½ cup coarsely chopped yellow and/or red sweet peppers (2 medium)

  • 1 cup chopped onion (1 large)

  • ½ cup regular barley

  • 3 cloves garlic, minced

  • ¼ teaspoon ground black pepper

  • 2 ½ cup chopped zucchini (2 medium)

Directions

  1. In a 3 1/2- to 5-quart slow cooker combine tomato juice, broth, sweet peppers, onion, barley, garlic, and black pepper.

  2. Cover and cook on low-heat setting for 7 1/2 to 8 1/2 hours or on high-heat setting for 3 1/2 to 4 hours.

  3. If using low-heat setting, turn to high-heat setting. Stir in zucchini. Cover and cook for 30 minutes more.

Tips

This is a vegetarian soup but you can add protein if you like. At the end of the cook time, simply stir in shredded purchased roasted chicken, sliced cooked poultry sausage, or cubed firm tofu and heat through for a few minutes.

Nutrition Facts (per serving)

95 Calories
19g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 95
% Daily Value *
Sodium 312mg 14%
Total Carbohydrate 19g 7%
Total Sugars 7g
Protein 5g
Calcium 30.3mg 2%
Iron 1.1mg 6%
Potassium 743mg 16%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Related Articles