This old-fashioned vegetable barley soup is 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.
Prep Time::15 mins
Cook Time:: 1 hr 30 mins
Total Time:: 1 hr 45 mins
Servings::8
Ingredients
2 quarts vegetable broth
1 (15 ounce) can garbanzo beans, drained
1 (14.5 ounce) can diced tomatoes with juice
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 onion, chopped
1 zucchini, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
½ teaspoon ground black pepper
Directions
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.
Cover and simmer for 1 1/2 hours. Remove bay leaves before serving.
Recipe Tip
The soup will be very thick. You may adjust by adding more broth or less barley if desired.