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|Beaker's Vegetable Barley Soup|
"Easy to make and delicious. Vegetable broth, barley, and lots of vegetables make this soup hearty and filling. I use and suggest organic merchandise. Please upload a review in case you make it. Enjoy!"
- 2 quarts vegetable broth
- 1 cup uncooked barley
- 2 massive carrots, chopped
- 2 stalks celery, chopped
- 1 (14.Five ounce) can diced tomatoes with juice
- 1 zucchini, chopped
- 1 (15 ounce) can garbanzo beans, drained
- 1 onion, chopped
- three bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1/2 teaspoon floor black pepper
- 1 teaspoon dried parsley
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon Worcestershire sauce
|Prep : 15M||Cook : 8M||Ready in : 1H45M|
- Pour the vegetable broth right 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 warmness for 90 minutes. The soup may be very thick. You may additionally adjust by adding extra broth or much less barley if preferred. Remove bay leaves earlier than serving.
- Try using a Reynolds® slow cooker liner for your slow cooker for less difficult cleanup.
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