03/12/2022
So I ate 1/2 the bowl before thinking to take a picture 🤣
Really good and filling for a cold, winter (or spring 🤷♀️) day.
Southwest Barley soup
1 cup chopped onion
1-2 stalks Celery chopped
1-2 cloves garlic minced
2 quarts beef, chicken or veggies stock
2 cans diced tomatoes (14 oz each)
1 cup pearl barley
1 cup lentils
1 can (4 oz) green chilis
1 can sweet corn
1 tsp chili powder
2 tsp cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
(Adjust seasonings to personal taste. If you like less spicy, add less as thus soup can have a lite bite to it)
In a sauce pan or Dutch oven, saute onion, Celery and garlic. Once tender, add in the rest of ingredients. Bring to boil. Reduce to simmer and cook till barley and lentils are done.
Side note***
I did add some leftover baked chicken to this, shredded. I had a chicken breast left and it was very good in the soup but not necessary at all.
Side note #2****
Even better the next day after it's marinated over night!
