Beaker's Vegetable Barley Soup

Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!

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

Ingredients

• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 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

Recipe Instructions

Step 1

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.