• 2 quarts low sodium vegetable broth (aka 2 x 32 ounce box)
• 1 cup uncooked barley
• 2 large carrots, diced
• 2 stalks celery, diced
• 1 can (14.5 ounces) diced tomatoes with juice
• 1 zucchini, diced
• 1 can (15 ounces) garbanzo beans, drained
• 1 onion, diced
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

In a large pot, pour in the vegetable broth. Add the barley, carrots, celery, can of diced tomatoes with juice, zucchini, can of garbanzo beans (drained), 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. Remove bay leaves before serving.

by Pak101.com (few years ago!) / 908 views