barley and vegetable soup with refried beans and PB

[Guest guest]

The full name of this soup is

Mission Viejo Spicy Potage with Barley and Vegetables Seasoned with Refried

Beans and Peanut Butter

 

Tested today. Bland. Good country comfort. Some of you might want to add more

spice.

 

 

 

* Exported from MasterCook *

 

Mission Viejo Spicy Potage (Vegetarian)

 

Recipe By :Flavor of California: by Marlena Spieler

Serving Size : 4 Preparation Time :0:00

Categories : 2001/08/09 Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces pearl barley

2 garlic cloves -- chopped

1 tablespoon olive oil

1/2 fresh green chili pepper (or more) -- deseeded and

chopped

1/4 green bell pepper -- chopped

1/2 teaspoon ground cumin

1/2 teaspoon mild red chili powder

or paprika if you prefer

6 ounces chopped ripe tomatoes with juice

2 cups vegetable broth

4 ounces fresh spinach leaves -- thinly sliced

or 4 oz thawed and squeezed chopped spinach

FINISHING ADDITIONS:

8 ounces vegetarian refried beans (home-made or canned)

3 tablespoons chopped fresh coriander (cilantro)

8 ounces chopped mixed vegetables

(corn, peas, green or string beans, carrots, etc.)

1 pinch dried oregano -- crumbled

1 tablespoon peanut butter -- or double to taste

salt and freshly ground black pepper -- to taste

 

1. Cook barley: Put the barley into a pan, cover with water, bring to the boil,

and simmer until tender. Drain, reserving the water for other use.

 

2. Soup: Lightly saute the garlic in the oil until it has softened, then add the

chili and sweet pepper, and sprinkle in the cumin and chili powder or paprika.

Cook for a few moments longer, then add the tomatoes, broth, and spinach. Cook

for another 10 minutes or until the spinach is cooked through and the flavors

have melded together.

 

3. THICKEN AND SEASON: Stir the refried beans into the soup, letting them

dissolve and thicken the mixture, then add the coriander, mixed vegetables,

oregano, and peanut butter. Cook the soup for a few minutes longer, then season,

to taste with salt and pepper. Serve.

 

TIPS - Thickening a soup with frijoles refritos, or refried beans, gives a deep,

substantial quality to the soup. Though it is a technique Marlena came about by

accident, no doubt frugal cooks throughout the Southwest of America and further

afield have been doing the same for generations.

 

Serve this soup as a first course, accompanied by either flour tortillas or

Chapatis, and follow with a salad such as Sonoma Salad of Grilled Goat Cheese,

Caramelized Pecans, and Spinach.

 

Description:

" with Barley and Vegetables Seasoned with Refried Beans and Peanut Butter "

 

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Per Serving (excluding unknown items): 330 Calories; 9g Fat (23.1% calories from

fat); 12g Protein; 53g Carbohydrate; 13g Dietary Fiber; 1mg Cholesterol; 1230mg

Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat.

 

NOTES : The name mission viejo simply means the 'old mission', a name I've given

to this soup because the rustic chili, tomato, and bean seasonings reflect the

cookery style of the Native Americans and Spaniards that characterized the early

days of the California (then known as Nueva Espana or 'New Spain') missions that

formed a trail winding up the coast of California as far north as San Francisco.

REVIEW - We started out with half the recipe but ending up halving everything

but the broth and spices. This is a hearty homestyle vegetable soup. It's just

a little spicy and herbal because the peanut butter mellow and balances the

flavors. Recommend you drain and rinse the cooked barley before adding the soup

unless you like thick starchy broth.

 

Nutr. Assoc. : 0 0 0 0 0 0 2614 0 20183 0 1423 0 0 25098 383 911 0 0 0 0

 

 

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