Vegetable Barley Soup

Inspiration:
allrecipes.com

Ingredients:

• 3 quarts vegetable or beef broth
• 3/4 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 8 ounces baby Portabella mushrooms
  
• 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

Instructions:

1. Pour the broth into a large pot. Add the barley, carrots, celery, tomatoes, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce.
   
2. Bring to a boil, then cover and simmer over medium-low heat for 70 minutes.
   
3. Add the mushrooms and simmer 20 additional 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.

Tim's Rating: 8/10
Liz's Rating: 7/10