Golden barley soup

Yield: 6 Servings

Measure Ingredient
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.


JANUARY 17, 1996

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