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Hearty Barley Soup With Avocado

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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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