Pour the vegetablestock into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, chick peas, 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 stock or less barley if desired. Remove bay leaves before serving.