Vegetable Soup II

Ingredients

• 4 cups chicken stock (see our chicken stock recipe)
• ½ cups uncooked barley
• 1 carrot, sliced into thin rounds
• 1 stalk celery, sliced
• 1 ¾ cups canned diced tomatoes with juice
• ½ zucchini, sliced
• 1 ¾ cups canned garbanzo beans, drained
• ½ cup onion, chopped
• 1 bay leaf
• 2 cloves garlic, peeled and minced
• A pinch of sugar
• salt and freshly ground black pepper to taste
• handful of fresh parsley, chopped
• ½ teaspoon curry powder
• ½ teaspoon paprika
• ½ teaspoon Worcestershire sauce

Pour the chicken stock into a Dutch oven. Add barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaf. Season with minced garlic, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 1 and a half hours. If the soup is too thick, adjust by adding more stock or less barley if desired. Remove bay leaves before serving.

Serves 4