Barley Vegetable Soup

Fairly high praise at our house. J. took a bite and then kind of questioning said, "Did you make this?" Yes. "It's really good." (this was said like it was a startling amazing fact.) I love this soup and we eat it with meat, without meat and with whatever meat we have leftover.  This is a great fall and winter soup.

Barley Vegetable Soup

2 quarts chicken broth

1 cup uncooked barley

2 large carrots, chopped

2 stalks celery, chopped

1 14.5 oz can diced tomatoes (don't drain)

1 onion, chopped

3 bay leaves

1 teaspoon garlic powder

1 teaspoon white sugar

1 teaspoon salt

1 teaspoon dried parsley

1 teaspoon curry powder

1 teaspoon paprika

1 teaspoon Worcestershire sauce
ground pepper to taste (this recipe used to call for 1/2 tsp but it was way too much for us)

1 c. shredded beef or shredded chicken or skip the meat, it's still a yummy hearty soup.

Directions

1.Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, 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. before serving add shredded beef. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.