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

In My Kitchen