Beaker's Vegetable Barley Soup

Ingredients

• quart svegetable broth
• (15 ounce) can garbanzo beans, drained
• (14.5 ounce) can diced tomatoes with juice
• cup uncooked barley
• large carrots, chopped
• stalk scelery, chopped
• onion, chopped
• zucchini, chopped
• bay leaves
• teaspoon garlic powder
• teaspoon white sugar
• teaspoon salt
• teaspoon dried parsley
• teaspoon curry powder
• teaspoon paprika
• teaspoon Worcestershire sauce
• 1/2 teaspoon ground black pepper

Instructions

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

Tips

What a great, cool-weather soup. Didn’t miss the meat/protein at all. We followed the base and seasoning measurements exactly. I didn’t have a zucchini handy so threw in a parsnip and some fresh corn. You really could add so many different veggies to this soup. Loved it. We had second and third servings. Beginner tip: take some tums beforehand!