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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Modified from Body & Soul magazine. Ingredients:
1 cup quick-cooking barley |
2 tablespoons olive oil |
1 medium onion, chopped |
1 carrot, diced |
1 stalk celery, diced |
4 garlic cloves, chopped |
salt and pepper |
2 bay leaves |
2 teaspoons sweet paprika |
1 teaspoon ground cumin |
4 cups chicken broth |
1 (14 1/2 ounce) can crushed tomatoes |
1/4 cup chopped parsley, for garnish |
Directions:
1. Place barley in a medium bowl and cover with cold water. Let soak for 10 minutes; drain.
2. In a large soup pot, heat oil over medium. Add onion, carrot, garlic and celery. Season with salt and pepper and cook for 5 minutes.
3. Add bay leaves, paprika, cumin, barley, broth and 1 cup water.
4. Bring to a boil, reduce to a simmer, and cook for 30 minutes or until barley is tender.
5. Add tomatoes and cook for 20 minutes or until flavors have blended. Discard bay leaves. Sprinkle with parsley before serving.
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