Colombian Barley Vegetable Soup

Recipe courtesy of California Ripe Olives.

Recipe Ingredients:

1 tablespoon olive oil
1 1/2 cups diced yellow onion
2 teaspoons minced garlic
1 quart (4 cups) low sodium chicken broth
2 cups cooked barley
1 cup corn kernels
1 cup frozen peas
1 cup sliced California Ripe Olives
1/2 cup thinly sliced green onion
2 teaspoons ground cumin
1 teaspoon ground achiote or annatto (paprika may be substituted)
Kosher salt and ground black pepper to taste
1 tablespoon lemon juice

Cooking Directions:

1. Heat oil in a large saucepot over medium high heat. Add onions and sauté until golden for 4 to 5 minutes, stirring occasionally.
2. Add garlic and continue cooking on medium heat for 1 to 2 minutes until golden.
3. Pour in chicken broth, barley, corn, peas, California Ripe Olives and green onions and bring to a boil.
4. Stir in cumin and achiote and season to taste with salt and black pepper. Turn heat down to simmer and cook for 10 to 15 minutes.
5. Stir in lemon juice just before serving.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 193; Calories From Fat: 46; Cholesterol: 10mg; Total Carbs: 30g; Protein: 6g; Sodium: 610mg.

Recipe and photograph courtesy of California Ripe Olives.