| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | 9 | Servings | ||
INGREDIENTS
| 6 | Cloves garlic | |
| 1 1/2 | Onions, chopped | |
| 1 | tb | Oil |
| 2 | ts | Cumin |
| 3 | cn | Chicken broth |
| 1 | lb | Cooked, chicken or turkey, shredded or chopped |
| 1/2 | c | Uncooked barley |
| 2 | cn | White kidney beans, drained and rinsed |
| 1 | cn | Garbanzo beans, drained and rinsed |
| 1 | Minced hot pepper | |
| 1/2 | tb | Marjoram |
| 1/2 | tb | Oregano |
| 1/4 | ts | Cayenne pepper |
| 1/2 | ts | Freshly ground black pepper |
| 1 | tb | Plus |
| 3/4 | ts | Arrowroot dissolved in |
| 3 | oz | Water |
| Grated cheese, sour cream, salsa for garnish |
INSTRUCTIONS
Saute garlic & onions in oil, do not brown. Add cumin mix well. Add the rest of the ingredients through the black pepper. Bring to boil; cover and let simmer 1 hour. Stir often, do not let scorch. Stir in arrowroot mixture; mix well simmer 15 minutes more. Garnish with cheese, sour cream, salsa if desired. Yield 18 cups NUTRITIONAL INFORMATION: Per 2 cup serving, not including garnish, 260 calories Posted to FOODWINE Digest 29 Jan 97 by Lynn McKee <Sugaree908@AOL.COM> on Jan 30, 1997.
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