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Tomato-Barley Soup

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Pillsbury Kitchens
Updated Dec 16, 2010
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Tangy dinner ready in 30 minutes! Enjoy this tomato and barley soup made in skillet served with focaccia.

Tomato-Barley Soup

  • Prep Time 5 min
  • Total 30 min
  • Ingredients 5
  • Servings 4
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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

Instructions

  • Step 
    1
    In medium saucepan, combine all ingredients. Bring to a boil over medium-high heat.
  • Step 
    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

130 Calories
1g Total Fat
4g Protein
25g Total Carbohydrate
5g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
130
Calories from Fat
10
Total Fat
1g
2%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
550mg
23%
Total Carbohydrate
25g
8%
Dietary Fiber
4g
16%
Sugars
5g
Protein
4g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.

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