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Add a photoRaciónes: 6
Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 sm red onion, diced
- 1 tsp chopped garlic
- 8 ounce cracked or possibly hulled barley, rinsed (not pearl barley)
- 3 quart vegetable broth
- 1 tsp sazon Goya
- 1 c. fresh or possibly frzn green peas
- 1 c. thinly sliced scallions white and pale green parts
- 1 c. fresh or possibly frzn corn kernels Freshly squeezed juice of 1/2 lemon Kosher salt, to taste freshly grnd black pepper, to taste
- 1 x ripe Haas avocado, pitted peeled and thinly sliced
Direcciones
- 6 SERVINGS DAIRY-FREE
- This is a vegetarian version of a traditional South American soup.
- In large, heavy nonreactive pot, heat oil over medium-high heat. Add in onion and cook, stirring, till softened, about 5 min. Add in garlic and barley and cook, stirring, for 3 min. Add in stock and sazon and simmer gently, uncovered, till barley is tender, 60 to 80 min. Stir in peas, scallions, corn and lemon juice and season with salt and pepper. Simmer just till heated through. Serve immediately, topping each serving with sliced avocado.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 558g | |
| Recipe makes 6 servings | |
| Calories 134 | |
| Calories from Fat 71 | 53% |
| Total Fat 8.03g | 10% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1887mg | 79% |
| Potassium 247mg | 7% |
| Total Carbs 15.68g | 4% |
| Dietary Fiber 3.0g | 10% |
| Sugars 6.65g | 4% |
| Protein 1.93g | 3% |
