Barley Morocco Soup
This colorful combination of vegetables, garbanzo beans and steamed barley is sure
to please. Serve with warm pita bread and melon wedges sprinkled with chopped
fresh mint.
4 cups hot cooked pearl barley, recipe follows
1 tablespoon olive oil
1 cup sliced onions
1/2 cup sliced celery
2 cloves garlic, minced
2 carrots, sliced
1 medium zucchini, sliced
1 medium green pepper, seeded and cut into squares
1 cup broccoli florets
1 can (15-1/2 ounces) garbanzo beans, drained
2 cups vegetable broth
2 teaspoons soy sauce
2 teaspoons lemon juice
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 tablespoons cornstarch, dissolved in 3 tablespoons water
Chopped cilantro, for garnish
TO COOK BARLEY: Place 1-1/3 cups regular pearl barley, 4 cups water and 1
teaspoon salt in large saucepan. Bring to boil. Cover and cook on low heat for
45 minutes or until barley is tender and liquid is absorbed. Makes about 4 cups.
TO COOK VEGETABLES: Heat oil in large heavy saucepan over medium heat. Add onions, celery and garlic. Saute 3 to 4 minutes. Add remaining ingredients except cornstarch mixture and garnish. Bring to boil. Cover and simmer 10 to 15minutes or until vegetables are tender. Stir in cornstarch mixture and cook, stirring,until thickened. Spoon barley around the edge of a deep platter. Pour vegetablesinto center. Garnish, if desired, and serve. Makes 6 servings.
Per serving: 349 calories, 14g protein, 5g fat, 64g arbohydrate, 0 cholesterol,14g fiber, 762mg sodium.
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