| 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.
A Message from our Provider:
“God will let you get away with it until suddenly . . .”