Ingredients
8
8 servings
- •2 quarts vegetable broth
- •1 (15 ounce) can garbanzo beans, drained
- •1 (14.5 ounce) can diced tomatoes with juice
- •1 cup uncooked barley
- •2 large carrots, chopped
- •2 stalks celery, chopped
- •1 onion, chopped
- •1 zucchini, chopped
- •3 bay leaves
- •1 teaspoon garlic powder
- •1 teaspoon white sugar
- •1 teaspoon salt
- •1 teaspoon dried parsley
- •1 teaspoon curry powder
- •1 teaspoon paprika
- •1 teaspoon Worcestershire sauce
- •0.5 teaspoon ground black pepper
Instructions
- Pour broth into a large pot. Add beans, tomatoes with juice, barley, carrots, celery, onion, zucchini, and bay leaves. Season with garlic powder, sugar, salt, parsley, curry powder, paprika, Worcestershire sauce, and pepper. Bring to a boil, then reduce heat.
- Cover and simmer for 1 1/2 hours. Remove bay leaves before serving.
Nutritional Facts
Per 8 servings
- Calories: 188
- Carbohydrate: 37g
- Fat: 2g
- Fiber: 8g
- Protein: 7g
- Sugar: 7g
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