Ingredients
- 1 c. of uncooked barley shopping list
- 2 large chopped carrots shopping list
- 2 stalks of chopped celery shopping list
- 1 (14.5 oz) can of diced tomatoes with juice shopping list
- 1 chopped zucchini shopping list
- 1 (15 oz) can of drained garbanzo beans shopping list
- 1 chopped onion shopping list
- 3 bay leaves shopping list
- 1cup uncooked barley shopping list
- 2 large chopped carrots shopping list
- 2 stalks of chopped celery shopping list
- 1 (14.5 oz) can of diced tomatoes with juice shopping list
- 1 chopped zucchini shopping list
- 1 (15 oz) can of garbanzo beans, drained shopping list
- 1 chopped onion shopping list
- 3 bay leaves shopping list
- 1 tsp.of garlic powder shopping list
- 1 tsp. of white sugar shopping list
- 1 tsp. of salt shopping list
- 1/2 tsp. of ground black pepper shopping list
- 1 tsp. of dried parsley shopping list
- 1 tsp. of curry powder shopping list
- 1 tsp. of paprika shopping list
- 1 tsp. of worcestershire sauce shopping list
How to make it
- First you pour veggie broth in a big pot.
- Then you can add in the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and the bay leaves.
- Add in the seasons of garlic, parsley, curry powder, paprika, and the Worcestershire sauce.
- This will need to come to a boil then simmer approx. 90 min.
- This will be thick.
- Take out bay leaf right before serving.
The Rating
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" It was excellent "