Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
2 ea Garlic cloves, chopped
1 ea Jalapeno chile, finely
-- chopped
1/2 ts Cumin powder
1/2 ts Hungarian paprika
1 md Tomato, finely chopped
4 oz Pearl barley
3 c Stock
2 c Cabbage, shredded
1 c Green peas, fresh or frozen
1 c Green beans, fresh or frozen
Salt pepper

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

Browse by categories