Vegetable Barley Soup

Rating: 5 of 5

Note: I always make Amish white bread to dip in this soup, the sweetness of the bread complements the curry powder in the soup. Also, I turn down the heat and simmer it for much longer to bring out the flavor. I usually just keep it on low heat until the bread is down.

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.