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This old-fashioned vegetable barley soup is 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.
Ingredients
- 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
- ½ teaspoon ground black pepper
Directions
Step 1
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.
Step 2
Cover and simmer for 1 1/2 hours. Remove bay leaves before serving.
Tips
The soup will be very thick. You may adjust by adding more broth or less barley if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 188 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 1% |
| Sodium969mg | 42% |
| Total Carbohydrate37g | 13% |
| Dietary Fiber8g | 30% |
| Total Sugars7g | |
| Protein7g | |
| Vitamin C12mg | 61% |
| Calcium77mg | 6% |
| Iron3mg | 18% |
| Potassium419mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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