Name: Golden Barley Soup
Ingredients: 1/2 c Uncooked pearl barley; 1 c Cooked canned garbanzo beans; drained; 2 c Fat-free broth; 1 1/2 c Seeded; peeled and cubed acorn squash; 1/3 c Chopped onion; 1/2 ts Ground cumin; 1/2 c Uncooked old-fashioned rolled oats; 2 tb Nutritional yeast flakes (available in natural foods stores) or salt to taste; 1/4 c Minced fresh parsley

The limits of that delegated authority are defined by God and not by Caesar. But when Caesar removes God from the equation, who then decides the limits of Caesar’s authority? Of course, it will be Caesar! And in doing so, Caesar, whether he is aware of it or not, is taking the place of God – he is making himself a god. G.K. Chesterton famously said that “Once abolish the God, and the government becomes the God” (Anthony Forsyth).

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CATEGORY	CUISINE	TAG	YIELD
Grains		Soup	6	Servings

INGREDIENTS

1/2	c	Uncooked pearl barley
1	c	Cooked canned garbanzo beans; drained
2	c	Fat-free broth
1 1/2	c	Seeded; peeled and cubed acorn squash
1/3	c	Chopped onion
1/2	ts	Ground cumin
1/2	c	Uncooked old-fashioned rolled oats
2	tb	Nutritional yeast flakes (available in natural foods stores) or salt to taste
1/4	c	Minced fresh parsley

INSTRUCTIONS

Combine barley, garbanzo beans, broth, squash and onion in heavy soup pot.
Bring to boil. Reduce heat and simmer over medium-high heat until barley is
soft and squash is tender, about 15 minutes.  (Mixture will be very thick.)
Ladle soup into blender and puree. Return to soup pot and add cumin, oats
and yeast flakes. Bring to boil. Reduce heat and simmer, covered, 10
minutes. Add more broth if thinner soup is desired Garnish with parsley.
Makes 6 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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