Serving Size: 4 – 6 Servings
Ingredients:
- 2 quarts vegetable broth
- 1 cup uncooked barley
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (15 ounce) can canelli beans, drained
- 1 onion, chopped
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon curry powder
- 1 teaspoon paprika
Directions:
- Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, 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. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.