Ingredients:
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
Directions:
- Sauté carrots, celery, tomatoes, zucchini, garbanzo beans, onion and bay leaves. Season with garlic, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce.
- 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.
