Zucchini And Barley Vegetable Soup

Ingredients

• 1 can tomato juice
• 1 cup beef broth
• 1/4 cup regular barley
• 1 tablespoon sugar
• 1 dash Worcestershire sauce
• 1/2 teaspoon bay leaf
• 1/4 teaspoon crushed thyme leaves
• Salt to taste
• 1 zucchini, coarsely chopped
• 1/2 cup medium tomato, chopped
• 1 green pepper, chopped

Method

1. 1 In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar, and seasonings.
2. 2 Bring to a boil, then reduce heat. Cover and simmer for 1 hour.
3. 3 Add the chopped zucchini, tomato, and green pepper. Return to a boil.
4. 4 Reduce heat, cover, and simmer for 15-20 minutes until vegetables and barley are tender.