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"Those who forget the pasta are condemned to reheat it."--Unknown

Beaker's Vegetable Barley Soup Recipe

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This recipe for Beaker's Vegetable Barley Soup is from The MacWhirter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 qt. plus vegetable broth
1 cup barley
2 carrots chopped
2 stalks celery chopped
1- 14 oz. can tomatoes undrained
1 zucchini chopped
1-15 oz. garbanzo beans drained & rinsed
1 onion chopped
3 bay leafs
1 tsp. garlic powder
1 tsp. white sugar
1 tsp. salt
1/2 tsp. black pepper
1 tsp. dried parsley
1 tsp. curry powder
1 tsp. paprika
1 tsp. Worcestershire sauce
1 can chickpeas
Directions:
Directions:
Pour vegetable broth in large pot.

Add barley, carrots, celery, tomatoes, zucchini, beans, onion and bay leafs.

Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika and Worcestershire.

Bring to a boil, then cover and simmer over medium-low heat for 90 minutes.

The soup may be thick. You may add more vegetable broth or less barley.

Remove bay leafs before serving.

 

 

 

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