Ingredients

• 1 32 oz. box of vegetable broth
• 1 1/2 cups water
• 1 cup uncooked barley
• 2 large carrots-chopped
• 2 large celery stalks-chopped
• 1 zucchini- chopped
• 1 14 oz. can diced tomatoes- or 14 oz. of fresh (with juice)
• 1 15 oz. can of garbanzo beans (or 15 oz. of fresh beans of your liking)
• 1 c. chopped mushrooms (your favorite kind)
• 1 onion- chopped
• 2 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 pinch pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot.
2. Slowly add all the ingredients and spices.
3. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes.
4. You may need to add more/less water depending on how thick you like your soup. Remove bay leaves before serving.