Beaker's Vegetable Barley Soup
"Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!"
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 onion, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon white sugar
- 1 teaspoon curry powder
- 3 bay leaves
- 2 stalks celery chopped
- 2 large carrots chopped
- 1 zucchini, chopped
- 2 quarts vegetable broth
- 1 cup uncooked barley
- 1 (14.5 ounce) can diced tomatoes with juice
- 1 (15 ounce) can garbanzo beans drained
- Carbohydrate 30.6037351579022 g
- Cholesterol 0 mg
- Fat 0.430224166666667 g
- Fiber 4.99518969034155 g
- Protein 3.061590625 g
- Saturated Fat 0.0890952916666666 g
- Serving Size 1 1 Serving (286g)
- Sodium 572.860457171188 mg
- Sugar 25.6085454675606 g
- Trans Fat 0.0765602916666667 g
- Calories 134 calories
Directions 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.
