06 May

Colombian Barley Vegetable Soup

1 Tbsp. Extra Virgin Olive oil
1 1/2 cups Diced yellow onion
2 tsp. Minced garlic
1 qt. Low sodium chicken broth
2 cups Cooked barley
1 cup Corn kernels
1 cup Frozen peas
1 cup Green Pitted Olives (sliced)
1/2 cup Thinly sliced green onion
2 tsp. Ground cumin
1 tsp. Ground achiote
Kosher salt and ground black pepper to taste
1 Tbsp. Lemon juice

Directions:
Heat oil in a large saucepot over medium high heat. Add onions and sauté until golden for 4-5 minutes, stirring occasionally. Add garlic and continue cooking on medium heat for 1-2 minutes until golden. 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 minutes. Stir in lemon juice just before serving. Serves 6. *Serving suggestion: Garnish with diced avocado or crumbled cotija cheese

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