Vegetable Barley Soup

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Lunch

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Vegetable Barley Soup

Prep 15 m

Cook 1 m

Ready In 16 m

8 Servings

188 Calories

Description

"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. Enjoy!"

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Ingredients

  1. 2 quarts vegetable broth

  2. 1 cup uncooked barley

  3. 2 large carrots, chopped

  4. 2 stalks celery, chopped

  5. 1 (14.5 ounce) can diced tomatoes with juice

  6. 1 zucchini, chopped

  7. 1 (15 ounce) can garbanzo beans, drained

  8. 1 onion, chopped

  9. 3 bay leaves

  10. 1 teaspoon garlic powder

  11. 1 teaspoon white sugar

  12. 1 teaspoon salt

  13. 1/2 teaspoon ground black pepper

  14. 1 teaspoon dried parsley

  15. 1 teaspoon curry powder

  16. 1 teaspoon paprika

  17. 1 teaspoon Worcestershire sauce

Direction

  1. 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.

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