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1 cup barley ; uncooked
3 quarts vegetable broth
2 medium carrots ; chopped
2 stalks celery ; chopped
14 1/2 ounces tomatoes ; canned, diced
15 ounces chickpeas ; canned, diced
1 zucchini ; chopped
3 bay leaves
1 medium onions ; chopped
1 teaspoon garlic powder
1 teaspoon sugar
1/2 teaspoon black pepper
1 teaspoon parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Submitted by elnoob
A hearty soup loaded with veggies.
Cal: 227 Fat: 2g Carbs: 46g Protein: 9g Fiber: 10g
Original recipe serves 8
½ 2x 3x Reset
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