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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.
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