Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 I made this quick soup for my family this week and was really pleased with it's spicey taste. The original recipe called for cooked chicken but it was fine without. Enjoy! Michelle Southwestern Barley Soup (adapted form Woman's Day April 2003) Heat 1 tsp oil in large sauce pan. Add 1 cup chopped onion, saute until soft. Add 4 cups vegetable broth (I used bouillon), bring to a boil. Stir in 1/2 cup quick cooking barley and 1 1/2 tsp chili powder. Simmer 5 minutes. Add 2 cups (total) frozen green beans, peas and corn. Cover and simmer another 5 minutes until barley is tender. Stir in a 10 oz can diced tomatoes and green chiles. Heat through. Serve with chopped cilantro garnish. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.