Beaker's Vegetable Barley Soup is a very tastey hearty soup. I used a clove of minced garlic instead of garlic powder and 1/4 t crushed red pepper and 1/4 t chili powder instead of curry plus added some spices like basil and oregano.

Ingredients of Beaker's Vegetable Barley Soup

2 quarts vegetable 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 (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 curry powder

1 teaspoon paprika

1 teaspoon Worcestershire sauce

Preparation of Beaker's Vegetable Barley Soup

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.

Beaker's Vegetable Barley Soup