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Serves 8
Ingredients:
2 quarts vegetable broth, low-sodium preferred
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce This soup is a fabulous way to increase your vegetable intake while
keeping the calorie count low. Each one cup serving contains 9 grams
of fiber. I make this recipe on Sunday and tap into it all week.
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, parsley, 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. |
