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2 quarts vegetable broth

1 cup uncooked barley

2 large carrots, chopped

2 stalks celery, chopped

1 (14.5 oz) can diced tomatoes (w/juice)

1 zucchini, chopped

1 (15 oz) can garbanzo beans (drained)

1 onion, chopped

3 bay leaves

1 teaspoon minced garlic

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried parsley

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon Worcestershire sauce


  1. Sauté carrots, celery, tomatoes, zucchini, garbanzo beans, onion and bay leaves. Season with garlic, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce.
  2. Heat vegetable broth and add barley, cook until softened but not mushy. Add sautéed vegetables, 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.

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