Soup Of Barley & Vegetables Recipe
Recipe
Ingredients
2 tablespoon Olive oil
2 each Garlic cloves, chopped
1 each Jalapeno chile, finely chopped
1/2 teaspoon Cumin powder
1/2 teaspoon Hungarian paprika
1 medium Tomato, finely chopped
4 oz Pearl barley
3 cup Stock
2 cup Cabbage, shredded
1 cup Green peas, fresh or frozen
1 cup Green beans, fresh or frozen
Salt & pepper
Recipe
Preparation
Heat oil in a big 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 coriander as well.
Recipe by Mark Satterly
Servings:
6
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Food Tips of the Week
Advice on losing weight
Make sure that you drink enough fluids. Your body requires water , it is crucial for our body's health and has no fat. It is also good in that it fills the drinker's belly and decreases feelings of emptiness. The recommended portions physicians claim that we should aim to drink as much as six cups of water every 24 hours.
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Cruciferous vegetables, Wonderfoods that aid Weight loss
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