Vegetable Barley Soup

2 quarts vegetable broth
1 cup water
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 can hominy, drained
1 can white kidney beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Pour 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.

***  This recipe was was allrecipes.com.  I made a few adjustments in ingredients in italics above.  Also, I would have liked a bit more carrot, so I would add more carrots and a bit more water for them next time.

This turned out amazing.  My father-in-law, brother-in-law and parents were all over and everyone loved it!  It has a bit of kick to it, so a few people put sour cream and/or cheese in it to bring the temperature down.