Green Chile Barley Soup

Green Chile Barley Soup

Barley Ingredients:

3/4 cup pearled barley--rinsed

1 1/2 cups vegetable broth

1/2 cup water

1 teaspoon olive oil

pinch salt

black pepper

Barley Method:

*Bring all ingredients except the barley to a boil in a medium-sized saucepan. Stir in barley. Turn heat to low. Cover. Cook ~30 minutes. Turn off heat. Set aside. Fluff with fork before adding to the soup.

Soup Ingredients:

Cooked barley (from above)

1 small onion--diced

1/2 jalapeño--diced

1/4 green pepper--diced

3 carrots--peeled and sliced

2 cloves garlic--minced

2 stalks celery--chopped

3-4 cups loosely packed kale--chopped

1 4 oz. can hot green chiles

1 14.5 oz. can diced tomatoes

1 15 oz can drained and rinsed cannelloni beans

1 bay leaf

olive oil

4 cups vegetable broth

1 cup water

salt

pepper

dash cumin

dash thyme

Soup Method:

*Cook barley (see above). Prep veggies. Add 2-3 tablespoons olive oil to large stock pot over medium heat. Add onion, celery, carrot, bell pepper, jalapeño, bay leaf, salt, and pepper. Cook ~10 minutes, stirring occasionally. Add garlic. Cook ~5 minutes. Drop heat to medium low. Add green chiles and diced tomatoes. Stir. Add broth, water, barley, salt, pepper, cumin, thyme. Cover. Drop to low. Cook ~60 minutes stirring occasionally. Add kale and beans. Cook additional 10-15 minutes, uncovered. Adjust seasoning. Enjoy!

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