Colombian Barley Vegetable Soup
Courtesy of California Ripe Olives 6 Servings • 20 Min. Prep Time • 20 Min. Cook Time • Garnish with diced avocado or crumbled cotija cheese.| Ingredients |
|---|
| 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 |
Directions:
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.
Nutrition:
Calories: 193; Calories From Fat: 46; Cholesterol: 10mg; Total Carbs: 30g; Protein: 6g; Sodium: 610mg;