Vegetable Barley Soup

This is seriously delicious soup. I added mushrooms, just because I had some that were going bad.

INGREDIENTS:
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
DIRECTIONS:
1. 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.
Nutrition Info (per serving)
Calories 209 (7% from fat) | Protein 7.8g | Fat 1.8g (sat 0.2g) | Carbohydrate 41.1g | Fiber 9.2g | Cholesterol 0mg | Iron 4mg | Sodium 1016mg | Calcium 81mg