Amazing Vegetable Barley Soup!

I put this recipe into MFP using Wolfgang Puck's organic vegetable broth and it came out to 172 calories, 34 carbs, 8 protein and 6 fiber per 1.5cup serving. It makes 8 servings and it's a thick, hearty soup with a nice heat to it.

Ingredients:
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
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Directions
1. Pour the vegetable broth into a large pot. Add the remaining ingredients. 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.