|½ cup||Uncooked pearl barley|
|1 cup||Cooked canned garbanzo beans; drained|
|2 cups||Fat-free broth|
|1½ cup||Seeded; peeled and cubed acorn squash|
|⅓ cup||Chopped onion|
|½ teaspoon||Ground cumin|
|½ cup||Uncooked old-fashioned rolled oats|
|2 tablespoons||Nutritional yeast flakes (available in natural foods stores) or salt to taste|
|¼ cup||Minced fresh parsley|
Combine barley, garbanzo beans, broth, squash and onion in heavy soup pot.
Bring to boil. Reduce heat and simmer over medium-high heat until barley is soft and squash is tender, about 15 minutes. (Mixture will be very thick.) Ladle soup into blender and puree. Return to soup pot and add cumin, oats and yeast flakes. Bring to boil. Reduce heat and simmer, covered, 10 minutes. Add more broth if thinner soup is desired Garnish with parsley.
Makes 6 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
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