Vegetable Barley Soup

[Guest guest]

I modified this from Beaker's Vegetable Barley Soup Recipe on

allrecipes.com

 

It was this evenings dinner and leftovers will be lunch.

 

 

INGREDIENTS:

2 quarts vegetable broth (i used organic store bought to save time)

1 cup uncooked barley

2 large carrots, chopped

2 stalks celery, chopped

1 (14.5 ounce) can diced tomatoes with juice (i used them with garlic

added)

1 zucchini, chopped (I used 2 as they are small this time of year)

1 (15 ounce) can garbanzo beans, drained

1 onion, chopped (I used 1/2 a large onion)

3 bay leaves

 

1 teaspoon garlic powder (omitted and used about 1 clove chopped garlic)

1 teaspoon white sugar (I will omit this next time)

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon dried parsley (omitted, didn't have any)

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon vegetarian Worcestershire sauce

 

DIRECTIONS:

Put 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. Remove bay leaves before serving.

 

I simmered mine for only about 30-45 minutes max. It was just the

right consistency and the veggies were tender but not mushy.

 

I suspect I can make this in my slow cooker with some minor modifications.