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Recipe: Garden Barley Soup (using tomato juice)

Soups
GARDEN BARLEY SOUP

1 (46 oz.) can tomato juice
2 cups coarsely chopped eggplant, zucchini or cucumber
1 (10 1/2 oz.) can condensed beef broth
1 cup chopped tomato
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 Quaker Quick Pearled Barley
2 tablespoons sugar
2 to 3 teaspoons Worcestershire sauce
1 bay leaf
1/2 teaspoon thyme leaves, crushed
1/4 teaspoon salt

Combine all ingredients in 4-quart Dutch oven. Bring to a boil over medium-high heat; reduce heat. Cover; simmer 15 to 20 minutes or until barley is tender

Makes about 2 quarts soup
From: Recipelink.com
Source: Recipe pamphlet: Barley Recipes from the Test Kitchens of The Quaker Oats Company, not dated
MsgID: 3149284
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Budget Recipes (8+)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies:
1 Recipe: Budget Recipes (8+)
  Betsy at Recipelink.com
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4 Recipe: Barley and Beef Roma (using ground beef)
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5 Recipe: Barley Swiss Steak
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6 Recipe: Garden Barley Soup (using tomato juice)
  Betsy at Recipelink.com
7 Recipe: Curried Barley Side Dish
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8 Recipe: Mushroom Barley Soup
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9 Recipe: Old-Fashioned Bean Soup (using a ham bone and mashed potatoes) (LA Times, 1962)
  Betsy at Recipelink.com
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