Beaker's Vegetable Barley Soup

This old-fashioned vegetable barley soup is made with chickpeas, carrots, celery, onion, and zucchini in a tomato broth for a thick and hearty meal.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 45 mins
• Calories: 188 Calories

Ingredients

• 1 teaspoon salt
• 1 teaspoon white sugar
• 1 onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried parsley
• 2 stalks celery, chopped
• 1 teaspoon Worcestershire sauce
• 1 (15 ounce) can garbanzo beans, drained
• 3 bay leaves
• 1 zucchini, chopped
• 1 teaspoon curry powder
• 2 large carrots, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 2 quarts vegetable broth
• 1 cup uncooked barley
• 0.5 teaspoon ground black pepper

Recipe Instructions

Step 1

Pour broth into a large pot. Add beans, tomatoes with juice, barley, carrots, celery, onion, zucchini, and bay leaves. Season with garlic powder, sugar, salt, parsley, curry powder, paprika, Worcestershire sauce, and pepper. Bring to a boil, then reduce heat.

Step 2

Cover and simmer for 1 1/2 hours. Remove bay leaves before serving.