Soup Of Barley & Vegetables Recipe
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
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
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
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
to Grain Recipes
Food Tips of the Week
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These plants contain alpha and beta carotenes thought by experts to help in helping prevent cancer, particularly of the lung, esophagus and stomach. The majority of these are also good for weight loss, so should be included in every weight loss regime.
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