Hearty Barley Soup With Avocado

A minister fully equipped for his work, will usually be a spirit by himself, above, beyond, and apart from others. The most loving of his people cannot enter into his peculiar thoughts, cares, and temptations. In the ranks, men walk shoulder to shoulder, with many comrades, but as the officer rises in rank, men of his standing are fewer in number. There are many soldiers, few captains, fewer colonels, but only one commander-in-chief. So, in our churches, the man whom the Lord raises as a leader becomes, in the same degree in which he is…a solitary man… The solitude of a soul which has outstripped its fellows in zeal for the Lord of hosts: it dares not reveal itself, lest men count it mad; it cannot conceal itself, for a fire burns within its bones: only before the Lord does it find rest.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegetarian	Vegtime4	6	Servings

INGREDIENTS

2	T	Olive oil
1		Red onion, diced
1	t	Minced garlic
8	oz	Cracked or hulled barley
		rinsed
		not pearl barley
3	qt	Vegetable broth
1	t	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

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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