Garden Barley Soup - cooking recipe

Ingredients

1 (46 oz.) can tomato juice
1 (10 3/4 oz.) can condensed beef broth
2 c. chopped zucchini or peeled eggplant
1 c. chopped tomato
1/2 c. chopped green pepper
2 to 3 tsp. Worcestershire sauce
1/2 tsp. thyme leaves
3 c. Quaker brand barley
1/2 c. chopped onion
2 Tbsp. sugar
1 bay leaf
1/4 tsp. salt

Preparation

In a 4-quart saucepan or Dutch oven, combine tomato juice, broth and barley. Bring to a boil and reduce heat. Cover and simmer for 40 minutes, stirring occasionally. Add remaining ingredients. Cover and simmer 15 to 20 minutes or until barley and vegetables are tender, stirring once in awhile to keep from sticking.
Makes approximately 9 (1 cup) servings.