Hearty barley soup with avocado
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 1 | small | Red onion; diced |
| 1 | teaspoon | Minced garlic |
| 8 | ounces | Cracked or hulled barley; rinsed |
| (not pearl barley) | ||
| 3 | quarts | Vegetable broth |
| 1 | teaspoon | Sazon Goya |
| 1 | cup | Fresh or frozen green peas |
| 1 | cup | Thinly sliced scallions |
| White and pale green parts | ||
| 1 | cup | Fresh or frozen corn kernels |
| Freshly squeezed juice of 1/2 lemon | ||
| Kosher salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 1 | Ripe Haas avocado; pitted | |
| Peeled and thinly sliced | ||
Directions
6 SERVINGS DAIRY-FREE
This is a vegetarian version of a traditional South American soup.
In large, heavy nonreactive pot, heat oil over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and barley and cook, stirring, for 3 minutes. Add stock and sazon and simmer gently, uncovered, until barley is tender, 60 to 80 minutes. Stir in peas, scallions, corn and lemon juice and season with salt and pepper. Simmer just until heated through. Serve immediately, topping each serving with sliced avocado.
Recipe excerpted from Bistro Latino by Rafael Palomino (Morrow, 1998).
PER SERVING: 285 CAL.; 8G PROT.; 11G TOTAL FAT (1G SAT. FAT); 426 CARB.; 0 CHOL.; 828MG SOD.; 12G FIBER
WITHOUT AVOCADO: 231 CAL.; 7G PROT.; 6G TOTAL FAT (1G SAT. FAT); 390 CARB.; 0 CHOL.; 832MG SOD.; 12G FIBER
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 40 Converted by MM_Buster v2.0l.