COLOMBIAN BARLEY VEGETABLE SOUP

Yield: 24 (10 ounce) Servings

INGREDIENTS

Olive oil 1⁄4 cup
Diced yellow onion 1 1⁄2 lbs. 1 1⁄2 qts.
Minced garlic 2 1⁄2 Tbsp.
Low sodium chicken broth 1 gal.
Cooked barley 3 lbs. 2 qts.
Corn kernels 1 qt.
Frozen peas 1 qt.
Sliced California Ripe Olives 1 lb. 1 qt.
Thinly sliced green onion 2 cups
Ground cumin 2 1⁄2 Tbsp.
Ground achiote 1 1⁄2 Tbsp.
Kosher salt 2 tsp.
Ground black pepper 1 tsp.
Lemon juice 1⁄4 cup

DIRECTIONS

1. Heat oil in a large stock pot over medium high heat.
Add onion and sauté until golden for 4-5 minutes, stirring
occasionally. Add garlic and continue cooking on medium-low
heat for 1-2 minutes until golden.
2. Pour in chicken broth, barley, corn, peas, California Ripe
Olives and green onions and bring to a boil. Stir in cumin
and achiote and season with salt and black pepper. Turn
heat down to simmer and cook for 10-15 minutes. Stir in
lemon juice just before serving.
*Serving suggestion: Garnish with diced avocado or crumbled
cotija cheese

Nutritional Analysis Per Serving: Calories 193, Fat 5g, Cholesterol 0mg, Sodium 703mg, Carbohydrate 30g,
Protein 6g, Calories from fat 25%