Vegetable Barley Soup

A fantastic recipe for winter time.

• 8 cups vegetable broth
• 1 cup barley, uncooked
• 2 large carrots, chopped 
• 2 celery, chopped 
• 1 3/4 cups (14oz) canned tomatoes
• 1 zucchini, chopped
• 2 cups (15 oz) canned garbanzo beans, drained
• 1 white onion, chopped
• 3 bay leaves
• 1 tsp garlic powder
• 1 tsp white sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried parsley
• 1 tsp curry powder
• 1 tsp paprika
• 1 tsp Worcestershire sauce 

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. 
2. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. 
3. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. 
4. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.