Easy Vegetable Barley Soup

Yes, this is the second barley soup recipe I have shared. What can I say, I love barley soup. But this one is even better and easier to make. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. The combination of curry and other spices makes it taste surprisingly different. It’s flavourful but not spicy-hot. 

Prep time: 15 min            Cook time: 90 min            

Ingredients

2 litres vegetable broth

1 cup uncooked barley

3 small carrots, chopped

2 stalks celery, chopped

1 zucchini, chopped

1 onion, chopped

3 bay leaves

1 796-mL can diced tomatoes with juice

1 398-mL can garbanzo beans, drained

1 tsp garlic powder

1 tsp sea salt

½ tsp fresh ground black pepper

1 tsp curry powder

1 tsp paprika

1 tsp Worcestershire sauce

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, salt, pepper, 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.

Easy to make, delicious and nutritious; what more could you ask? This is one you’ve got to try!