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.

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