Vegetable Barley Soup
Posted: 06 Jan 2022 06:39
Preparation Time: 15 minutes
Cooking time: 1½ hours
Serves: 8
If served as eight portions, provides 188 cals, 1.8g fat (of which 0.2g saturates), 7.2g sugar and 1g salt per portion.
Ingredients
- 1l (34fl oz) vegetable broth
- 1 cup uncooked barley
- 2 large carrots, chopped
- 2 stalks celery, chopped
- 410g (14½oz) tinned diced tomatoes with juice
- 1 zucchini, chopped
- 425g (15oz) tinned garbanzo beans, drained
- 1 onion, chopped
- 3 bay leaves
- 1 tsp garlic powder
- 1 tsp white sugar
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp dried parsley
- 1 tsp curry powder
- 1 tsp paprika
- 1 tsp Worcestershire sauce
Method
1. 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.