Tomato-Barley Soup

Tangy dinner ready in 30 minutes! Enjoy this tomato and barley soup made in skillet served with focaccia.

  • prep time 5 min
  • total time 30 min
  • ingredients 5
  • servings 4

Ingredients

1
cup thinly sliced celery
1/2
cup uncooked quick-cooking barley
2
cups water
1
(14.5-oz.) can diced tomatoes with Italian-style herbs, undrained
1
(11.5-oz.) can (1 1/2 cups) tomato juice
  • 1 In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat.
  • 2 Reduce heat to low; cover and simmer 10 to 12 minutes or until barley is tender. If desired, add salt and pepper to taste.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 1/2 Cups
    Calories
    130
    (
    Calories from Fat
    10),
    % Daily Value
    Total Fat
    1g
    1%
    (Saturated Fat
    0g,
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    550mg
    550%;
    Total Carbohydrate
    25g
    25%
    (Dietary Fiber
    4g
    4%
      Sugars
    5g
    5%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    35%;
    Calcium
    6%;
    Iron
    8%;
    Exchanges:
    1 Starch; 1 Other Carbohydrate; 2 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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