Ingredients
46 us fluid ounces tomato juice
1 can beef broth (10.5 ounce)
1 cup barley (regular)
1/4 cup sugar
1 tablespoon Worcestershire sauce
1 bay leaf
1/2 teaspoon thyme leaves (crushed)
1/4 teaspoon salt
2 cups zucchini (coarsely chopped)
1 tomato (medium, chopped)
1/2 cup green pepper (chopped)
Directions
1. In a Dutch oven or stock pot, combine tomato juice, beef broth, barley, sugar and seasonings. Bring to boil; reduce heat.
2. Cover; simmer 1 hour.
3. Add vegetables. Return to boil; reduce heat.
4. Cover; simmer 15-20 minutes or until vegetables and barley are tender.
Notes
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