Colombian Barley Vegetable Soup
Courtesy of California Ripe Olives
Serve With:
Garnish with diced avocado or crumbled cotija cheese.
Servings: 6
Garnish with diced avocado or crumbled cotija cheese.
Prep Time: 20 Min.
Cook Time: 20 Min.
What you need:
* 1 Tbsp. olive oil
* 1 1/2 c. diced yellow onion
* 2 tsp. minced garlic
* 1 qt. low sodium chicken broth
* 2 c. cooked barley
* 1 c. corn kernels
* 1 c. frozen peas
* 1 c. sliced California Ripe Olives
* 1/2 c. thinly sliced green onion
* 2 tsp. ground cumin
* 1 tsp. ground achiote (paprika may be substituted)
* Kosher salt and ground black pepper to taste
* 1 Tbsp. lemon juice
* 1 1/2 c. diced yellow onion
* 2 tsp. minced garlic
* 1 qt. low sodium chicken broth
* 2 c. cooked barley
* 1 c. corn kernels
* 1 c. frozen peas
* 1 c. sliced California Ripe Olives
* 1/2 c. thinly sliced green onion
* 2 tsp. ground cumin
* 1 tsp. ground achiote (paprika may be substituted)
* Kosher salt and ground black pepper to taste
* 1 Tbsp. lemon juice
What to do:
1. Heat oil in a large saucepot over medium high heat. Add onions and sauté until golden for 4-5 min., stirring occasionally. Add garlic and continue cooking on medium heat for 1-2 min. until golden.
2. Pour in chicken broth, barley, corn, peas, California Ripe Olives and green onions and bring to a boil. Stir in cumin and achiote and season to taste with salt and black pepper. Turn heat down to simmer and cook for 10-15 min.
3. Stir in lemon juice just before serving.
2. Pour in chicken broth, barley, corn, peas, California Ripe Olives and green onions and bring to a boil. Stir in cumin and achiote and season to taste with salt and black pepper. Turn heat down to simmer and cook for 10-15 min.
3. Stir in lemon juice just before serving.
Nutritional information:
Calories: 193; Calories From Fat: 46; Cholesterol: 10mg; Total Carbs: 30g; Protein: 6g; Sodium: 610mg;