This was pretty good for a vegetable and barley soup. It was nice and hearty. It does have an ever so slight heat kick to it and the undertone of the curry can be tasted. I would not make if curry is not spice that is liked. I loved how thick it was and it used what I had in the house, for the most part. I didn't have celery, so I had to leave that out. When I went to add the diced tomatoes, I realized that I only had canned stewed. It had celery in it, so it ended up working perfect. I added the stewed tomatoes and half of a large fresh tomato to the blender to puree it for a few seconds on low. It cut through some of the green pepper taste and lack of tomatoes in the can. I had cooked some dried chickpeas, the day before, in some onion and carrots and just used those. For the broth I used 2 cups of organic store bought low-sodium vegetable broth and then for the rest of the 6 cups of water I added 3 no-sodium vegetable bouillion cubes. Using a low or no-sodium broth alternative probably cut back on the 39% sodium. I did not find the soup too salty at all. My barley was also the quick type, and it did not seem to be a problem. Adding everything to a pot, at once, I found very handy. I cooked it 1 hour and 20 minutes, stirring 2-3 times. I removed the lid the last ten minutes and turned off the heat. I garnished with a little parmesan cheese. Edit note: After it was just made, I have a ton, and the leftovers are not getting eaten. I am highly dependent on the leftovers.
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This was pretty good for a vegetable and barley soup. It was nice and hearty. It does have an...