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chicken pearl barley red potatoes bay leaves ground cumin extra-virgin olive oil onion garlic frozen baby lima beans kosher salt queso fresco flat leaf parsley
Viewed: 49 - Published at: a year agoIngredients
- 5 cups chicken stock or low-sodium broth
- 1 cup pearl barley, rinsed
- 4 small red potatoes, each cut into 8 wedges
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- 1 small onion, cut into 1/2-inch dice
- 3 garlic cloves, minced
- 1/2 cup frozen baby lima beans
- 2 plum tomatoeshalved, seeded and diced
- Kosher salt and freshly ground pepper
- 1 cup crumbled queso fresco or farmer cheese (6 1/2 ounces)
- 1 tablespoon chopped flat-leaf parsley
Method
- In a large saucepan, combine the stock with the barley, potatoes, bay leaves and cumin and bring to a boil.
- Simmer over moderate heat until the barley begins to soften, about 15 minutes.
- In a skillet, heat the oil.
- Add the onion and garlic and cook over moderately high heat until they begin to brown, 7 minutes.
- Add the lima beans, onion and garlic to the barley and simmer until the barley and potatoes are tender, about 10 minutes.
- Add the tomatoes, season with salt and pepper and simmer until piping hot, about 2 minutes.
- Discard the bay leaves.
- Ladle the soup into bowls, top with the cheese and parsley and serve.
