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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Don't throw away the bottoms of your fresh broccoli, they are very tasty and tender thrown in a soup! I made this soup up so poor broccoli stumps across the world don't get wasted. Hope you enjoy it! Ingredients:
1 tablespoon olive oil |
2 garlic cloves, crushed and chopped |
1 jalapeno, seeded and chopped |
2 cups water |
4 cups chicken broth |
5 broccoli, bottoms sliced (about 3 1/2 cups) |
2 carrots, sliced (about 1 cup) |
1 teaspoon lawry's seasoned salt |
1/4 teaspoon pepper |
1/2 teaspoon crushed red pepper flakes |
1 teaspoon fresh lemon juice |
1/2 teaspoon ground ginger |
1 cup quick-cooking barley (i like quaker brand) |
Directions:
1. Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
2. Pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
3. Bring back up to a boil then add Lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
4. Boil for 30 minutes, stirring occasionally.
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