INGREDIENTS
3
Bay leaves
2
Carrots, large
2
stalks Celery
1 15 ounce can
Garbanzo beans
1 tsp
Garlic powder
1
Onion
1 tsp
Parsley, dried
1 14.5 ounce can
Tomatoes, with juice
1
Zucchini
2 qt
Vegetable broth
1 tsp
Worcestershire sauce
1 cup
Barley
1/2 tsp
Black pepper, ground
1 tsp
Curry powder
1 tsp
Paprika
1 tsp
Salt
1 tsp
White sugar