Name: Hearty Barley Soup with Avocado
Ingredients: 2 tb Olive oil; 1 sm Red onion; diced; 1 ts Minced garlic; 8 oz Cracked or hulled barley; rinsed; (not pearl barley); 3 qt Vegetable broth; 1 ts Sazon Goya; 1 c Fresh or frozen green peas; 1 c Thinly sliced scallions; White and pale green parts; 1 c Fresh or frozen corn kernels; Freshly squeezed juice of 1/2 lemon; Kosher salt; to taste; Freshly ground black pepper; to taste; 1 Ripe Haas avocado; pitted; Peeled and thinly sliced

But every last drop of poison is poison; every spark of fire is fire; and the last bit of flesh that remains in the believer is still enmity. When God’s grace changes our nature, it doesn’t change the nature of the flesh. It conquers it, weakens it, mortally wounds it, so that we are no longer Captain Ahabs by nature; yet his defiant malice smolders in our flesh. By the time Paul wrote Romans, he must have been as Christlike as anyone can expect to be on this side of heaven, and he surely spend his days putting his flesh to death. Still he cried out for deliverance from this irreconcilable enemy (Rom. 7:24).

Kris Lundgaard

CATEGORY	CUISINE	TAG	YIELD
Vegetables	American	Vegtime4	6	servings

INGREDIENTS

2	tb	Olive oil
1	sm	Red onion; diced
1	ts	Minced garlic
8	oz	Cracked or hulled barley; rinsed
		(not pearl barley)
3	qt	Vegetable broth
1	ts	Sazon Goya
1	c	Fresh or frozen green peas
1	c	Thinly sliced scallions
		White and pale green parts
1	c	Fresh or frozen corn kernels
		Freshly squeezed juice of 1/2 lemon
		Kosher salt; to taste
		Freshly ground black pepper; to taste
1		Ripe Haas avocado; pitted
		Peeled and thinly sliced

INSTRUCTIONS

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 onion
and cook, stirring, until softened, about 5 minutes. Add garlic and barley
and cook, stirring, for 3 minutes. Add stock and sazon and simmer gently,
uncovered, until barley is tender, 60 to 80 minutes. Stir in peas,
scallions, corn and lemon juice and season with salt and pepper. Simmer
just until heated through. Serve immediately, topping each serving with
sliced avocado.
Recipe excerpted from Bistro Latino by Rafael Palomino (Morrow, 1998).
PER SERVING: 285 CAL.; 8G PROT.; 11G TOTAL FAT (1G SAT. FAT); 426 CARB.; 0
CHOL.; 828MG SOD.; 12G FIBER
WITHOUT AVOCADO: 231 CAL.; 7G PROT.; 6G TOTAL FAT (1G SAT. FAT); 390 CARB.;
0 CHOL.; 832MG SOD.; 12G FIBER
Converted by MC_Buster.
By Kathleen <schuller@ix.netcom.com> on Feb 26, 1999.
Recipe by: Vegetarian Times, March 1999, page 40
Converted by MM_Buster v2.0l.

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