- Cook Time
- Prep Time
- 6 ServingsServings
- 2 Quarts vegetable broth (I buy the broth in the cardboard containers that comes all ready to pour in)
- 1c. uncooked barley
- 2 large carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 can (14.5 oz) diced tomatoes with juice
- 1 zucchini, chopped
- 1 (15 oz) can garbanzo beans, drained
- 1 onion, chopped
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon salt ½ t ground black pepper
- 1 teaspoon dried parsley
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
- 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 and 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. For the chicken, I just used boneless breasts, cut it into cubes. I seasoned it with the same seasonings that are in the soup. I sautéed it in a pan until it was lightly browned on both sides. Then I took some of the soup and put it in with the chicken to cook in the pan. You can add the chicken to the soup after it has sautéed in the pan for a bit.
- Note—you have to rinse the barley before you put it in pot and sift through it to make sure there are no random leaves/stones. You can easily add more water because the barley soaks up a lot of the liquid.