Barley Soup
Why I Love This Recipe
I looked all over for a good barley soup and found one that was close to what I wanted. With a little tweaking I finally got a soup that's easy, filling and good for you. If you want you can make it with chicken broth and add cooked chicken near the end of cooking time. Or if you are vegan, omit the worcestershire sauce (unless you buy the kind without anchovy). I have taken this to many potluck lunches at work and I never have any to bring home.
Ingredients You'll Need
2 quarts vegetable broth
1 cup uncooked barley, picked over and rinsed
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 to 2 small zucchini, chopped
1 (15 ounce) can black beans, rinsed and drained
1 small onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce (optional, omit for vegan)
Directions
• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, beans, onion, and bay leaves. Season with garlic powder, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce (optional). 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.
