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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 12 |
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Directions: Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, 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. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
| Ingredients:
1 peeled, deveined shrimp
8 Cup(s) vegetable broth
1/4 Teaspoon(s) ground ginger
8 Ounce(s) uncooked barley
1/2 cayenne pepper
2 large, chopped carrot
1 Pound(s) garlic
2 chopped celery
1 sesame seeds
1 14oz tomato
417/10000 Ounce(s) black pepper
1 chopped zucchini
2 sesame oil
1 Can(s) 15 oz drained garbanzo beans
1 sliced into thin strips red bell pepper
1 chopped white onion
3 sliced green onion
3 bay leaves
1 1/2 Ounce(s) teriyaki sauce
1/6 Ounce(s) garlic powder
1/2 sugar snap peas
1 white sugar
163/2500 Pound(s) corn starch
6 Ounce(s) chicken broth
417/10000 Ounce(s) salt
1 Bunch(s) dried parsley
1 curry powder
1/6 Ounce(s) paprika
1/6 Ounce(s) worcestershire sauce
Comments: I made it with beef broth, omitted the beans and zucchini. Excellent! |
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