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

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