Soup Of Barley & Vegetables Recipe
Recipe Ingredients
2 tablespoon Olive oil
2 each Garlic cloves, chopped
1 each Jalapeno chile, finely chopped
1/2 teaspoon Cumin powder
1/2 teaspoon Hungarian paprika
1 medium Tomato, finely chopped
4 oz Pearl barley
3 cup Stock
2 cup Cabbage, shredded
1 cup Green peas, fresh or frozen
1 cup Green beans, fresh or frozen
Salt & pepper
Recipe Preparation
Heat oil in a big soup pot. When hot, put in the garlic & stir
quickly. Add the jalapeno, quickly followed by the cumin & paprika.
Cook for a few moments, stirring enough to prevent it sticking. Add
the tomatoes & barley & quickly stir. Let cook very gently until the
tomatoes begin to break down. Stir occasionally. Add the stock,
bring to a boil & then reduce to a simmer. Simmer, covered for about
10 minutes.
Add the peas, beans & cabbage. Raise heat to return the soup to a
boil & then lower heat again & continue to simmer until the barley is
cooked & tender. Season with salt & lots of black pepper. Add a
little more stock if necessary. Cook for a few moments longer & then
serve.
NOTE: This soup may benefit from a splash of lemon or lime juice. You
could sprinkle over some parsley or coriander as well.
Recipe by Mark Satterly
Servings: 6
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