1 14 1\/2-ounce can reduced-sodium chicken broth
\n1 14 1\/2 ounce can low-sodium tomatoes, undrained and cut up
\n1 cup chopped onion
\n3\/4 cup vegetable juice
\n1\/2 cup quick-cooking barley
\n1\/2 cup sliced celery
\n1\/2 cup sliced carrot
\n1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
\n1 1\/2 teaspoons snipped fresh marjoram or 1\/2 teaspoon dried marjoram, crushed
\n2 cloves garlic, minced
\n1\/4 teaspoon pepper
\n1 medium yellow summer squash, cut into 1\/4-inch slices
\n1 9-ounce package frozen cut green beans<\/p>\n
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.<\/p>\n
Yield: 5 servings
\nServing Size: 1 3\/4 cup servings.<\/p>\n
Calories: 173
\nFat: 2g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n