1 14 1/2-ounce can reduced-sodium chicken broth
1 14 1/2 ounce can low-sodium tomatoes, undrained and cut up
1 cup chopped onion
3/4 cup vegetable juice
1/2 cup quick-cooking barley
1/2 cup sliced celery
1/2 cup sliced carrot
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 1/2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
2 cloves garlic, minced
1/4 teaspoon pepper
1 medium yellow summer squash, cut into 1/4-inch slices
1 9-ounce package frozen cut green beans

In a large saucepan stir together the chicken broth, undrained tomatoes, onion, vegetable juice, barley, celery, carrot, dried basil (if using), dried marjoram (if using), garlic, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Stir in the squash, green beans, fresh basil (if using), and fresh marjoram (if using). Return mixture to boiling. Simmer, covered, 5 to 10 minutes more or until vegetables are tender.

Yield: 5 servings
Serving Size: 1 3/4 cup servings.

Calories: 173
Fat: 2g
Fiber: 5g