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Vegetable and Barley Soup recipe post (this is a good hearty soup)

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Vegetable and Barley Soup

 

 

2 quarts vegetable broth

1 cup uncooked barley (I use 3/4 cup)

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 (a can of white beans works too)

1 onion, chopped

3 bay leaves (remove when soup is done)

1 teaspoon garlic powder

1 teaspoon white sugar (you can leave this out with no problem)

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried parsley

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon Worcestershire sauce (vegan)

(I always add 1/2 onion chopped)

 

 

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. "We take a walk, the sun is shining down.Burns my feet as they touch the ground."Good Day Sunshine - Beatles

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