Ingredients (Serves 8)
2 tablespoons butter
1 medium zucchini, chopped
1 onion, chopped
3 garlic cloves, minced
10 cups chicken broth
1 cup pearl barley, uncooked
2 large carrots, chopped
2 celery stalks, chopped
1 (14.5 ounce) can diced tomatoes with juice
3 bay leaves
1 teaspoon white sugar
1 1/2 teaspoon dried parsley
1 1/2 teaspoon curry powder
1 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1 (15 ounce) can garbanzo beans, drained
Salt and pepper to taste
Directions
In a large stockpot, heat butter over medium heat. Saute zucchini, onion, an garlic until everything is tender.
Add the chicken broth. Stir in the remaining ingredients
except the garbanzo beans, salt, and pepper.
Bring to a boil, then reduce heat, cover, and simmer over for 60 minutes.
Add garbanzo beans and cook an additional 30 minutes. Stir occasionally, adjusting broth for desired consistency.
Remove bay leaves. Serve warm seasoned with salt and pepper to taste.
