Chunky Vegetable Barley Soup

Ingredients

  • 6-8 cups low sodium chicken/vegetable broth (or homemade)
  • 1 cup uncooked barley (soaked overnight, preferably)
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 (14.5 ounce) can organic diced tomatoes with juice
  • 1 zucchini, chopped
  • 1 onion, chopped
  • 3 bay leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon curry powder
  • 1 teaspoon paprika

Directions

  1. Pour 6 cups of broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, salt, pepper, parsley, curry powder, and paprika. Bring to a boil, then cover and simmer over medium-low heat for 60 mins. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Advertisements