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Beaker's Vegetable Barley Soup

Since 1975 people have picked up their favorite jug, hooked a finger through the ring.

Recipe Summary 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!

Ingredients | Carlo Rossi Blush Review

2 quarts vegetable broth

1 cup uncooked barley

2 large carrots, chopped

2 stalks celery, chopped

1 (14.5 ounce) can diced tomatoes with juice

1 zucchini, chopped

1 (15 ounce) can garbanzo beans, drained

1 onion, chopped

3 bay leaves

1 teaspoon garlic powder

1 teaspoon white sugar

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon dried parsley

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon Worcestershire sauce

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.

Info | Carlo Rossi Blush Review

prep: 15 mins cook: 1 hr 30 mins total: 1 hr 45 mins Servings: 8 Yield: 8 Servings

TAG : Beaker's Vegetable Barley Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Barley Soup Recipes,