Vegetable Barley Soup

Calories 188 Calories from Fat 15 Total Fat 1.6g Saturated Fat 0.2g Cholesterol 0mg Sodium 969mg Potassium 419mg Total Carbohydrates 37g Dietary Fiber 8.4g Protein 6.9g Sugars 7.2g
Photo by Sarah S.

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

15

minutes

TOTAL TIME

105

minutes

SERVINGS

8

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

    zucchini, chopped

  • 1

    (15 ounce) can garbanzo 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

  • 1

    teaspoon Worcestershire sauce

Directions

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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