Thursday, August 28, 2008

Barley Vegetable Stew





So, I don't typically like the soup recipes I find so I compiled this one on my own and it is fantastic!! It's now my most favorite vegetable soup recipe and it's 100% healthy!
Barley Vegetable Stew

7 cups chicken broth
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 (16 ounce) pkg frozen mixed vegetables

1 (15 ounce) can garbanzo beans, drained

1 onion, chopped
3 bay leaves
1 teaspoon garlic powder

1 teaspoon white sugar

1 teaspoon salt

1/2 teaspoon ground black pepper
1 teaspoon dried parsley

1 teaspoon paprika

1 teaspoon Worcestershire sauce


DIRECTIONS 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, sugar, 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.

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