Soup of barley & vegetables
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Olive oil |
| 2 | eaches | Garlic cloves, chopped |
| 1 | each | Jalapeno chile, finely chopped |
| ½ | teaspoon | Cumin powder |
| ½ | teaspoon | Hungarian paprika |
| 1 | medium | Tomato, finely chopped |
| 4 | ounces | Pearl barley |
| 3 | cups | Stock |
| 2 | cups | Cabbage, shredded |
| 1 | cup | Green peas, fresh or frozen |
| 1 | cup | Green beans, fresh or frozen |
| Salt & pepper | ||
Directions
Heat oil in a large 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 cilantro as well.
Recipe by Mark Satterly