Ground Beef, Bean & Barley Soup

6 servings; https://www.myfitnesspal.com/recipe/view/123307994934893

• 6 cups water

• 12 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base

• 6 oz Impossible Meat

• ½ cup uncooked barley

• 1 medium potato, cubed

• 2 large carrots, chopped

• 2 stalks celery, chopped

• 1 (14.5 ounce) can No Salt Added Diced Tomatoes

• 1 zucchini, chopped

• 1 cups garbanzo beans cooked from dry

• 1 onion, chopped

• 3 bay leaves

• 1 teaspoon garlic powder

• 1 teaspoon white sugar

• ½ teaspoon ground black pepper

• 1 teaspoon dried parsley

• 1 teaspoon curry powder

• 1 teaspoon paprika

• 1 teaspoon Worcestershire sauce

• 1. Pour the vegetable broth into a large pot. 

  2. Add the barley, potatoes, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. 

  3. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. 

  4. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick (if using 1 cup barley). You may adjust by adding more broth or less barley if desired. 

  5. Remove bay leaves before serving.