Vegetable Barley Soup.
Ingredients.
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
14 ounce diced fresh tomatoes with juice
1 zucchini, chopped
14 ounce garbanzo beans
1 teaspoon hing
3 bay leaves
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
Preparation.
Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, and bay leaves.
Season with sugar, salt, pepper, paprika , parsley, curry , hing .
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.