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Correo Electrónico
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Ingredientes
- 8 oz barley
- 3 oz vegetable oil
- 1 cup Spanish onions, peel, dice small
- 1 cup celery, dice small
- 1 cup carrots, wash, peel, dice small
- 1 cup corn, wash, core, separate into kernels
- 1 cup potatoes, cooked, dice small
- 1 cup tomatoes, whole, peeled, chop
- 1 cup green peas, frozen
- 1 1/2 gal vegetable stock, heat
- 1 tsp Spanish paprika
- 3/4 cup tomato paste
- salt and pepper to taste
Direcciones
- In a steam kettle, heat the oil and saute all vegetables except potatoes and green peas.
- Add paprika to the sauteed vegetables and cook for an additional 5 minutes.
- In a saucepan, add water and bring to a boil.
- In a separate saucepan add barley and simmer covered until all the moisture is absorbed. Stir in butter and reserve.
- Add vegetable stock to vegetable mixture and bring to a first boil, then reduce to a simmer.
- Simmer for 1/2 hour, then add potatoes, tomato paste, and barley.
- Continue to simmer for another 30 minutes. Add green peas and simmer an additional 5 minutes.
- Adjust the seasonings and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 342g | |
| Recipe makes 20 servings | |
| Calories 116 | |
| Calories from Fat 40 | 34% |
| Total Fat 4.53g | 6% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.11g | |
| Cholesterol 0mg | 0% |
| Sodium 1216mg | 51% |
| Potassium 228mg | 7% |
| Total Carbs 17.86g | 5% |
| Dietary Fiber 3.0g | 10% |
| Sugars 4.82g | 3% |
| Protein 2.14g | 3% |
