Tomato-Barley Soup with Garden Vegetables

PREP: 15 minutes COOK: 18 minutes MAKES 4 servings

• 1 14-ounce can vegetable broth
• 13⁄4 cups water
• 3⁄4 cup quick-cooking barley
• 3⁄4 cup thinly sliced carrots
• 1 teaspoon dried thyme, crushed
• 1⁄8 teaspoon ground black pepper
• 1 19-ounce can ready-to-serve tomato-basil soup
• 2 cups coarsely chopped zucchini and/or yellow summer squash
• 1 cup frozen cut green beans

1. In a large saucepan combine vegetable broth, the water, barley, carrots, thyme, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally.
2. Stir in tomato-basil soup, zucchini, and green beans. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until vegetables and barley are tender, stirring occasionally.

PER SERVING: 243 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 988 mg sodium, 49 g carb., 9 g fiber, 7 g pro.


You can substitute one 16-ounce package of your favorite frozen vegetable blend for the carrots, zucchini, and green beans, adding it with the tomato-basil soup.


Using canned soup in a homemade soup or stew can act as a seasoning when you don’t have a lot of herbs and spices on hand. Choose a flavorful canned soup, such as the tomato-basil soup used in this recipe. Look for a low-sodium soup; you can add a sprinkle of salt before serving if the soup or stew tastes flat.