Beaker's Vegetable Barley Soup

2 quarts vegetable broth

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 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

What You Need