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Recipes
Tex Mex
Soup & Stews
Avocado Soup & Stew

Granny's Barley Avocado Soup

2 tbl olive oil
1 sm red onion, diced
1 tsp minced garlic
8 oz cracked or hulled barley, rinsed
    (not pearl barley)
3 qt vegetable broth
1 tsp sazon Goya
1 cup fresh or frozen green peas
1 cup thinly sliced scallions
    white and pale green parts
1 cup fresh or frozen corn kernels
    Freshly squeezed juice of 1/2 lemon
    Kosher salt, to taste
    freshly ground black pepper, to taste
1 x ripe Haas avocado, pitted
    peeled and thinly sliced

 Method :
6 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.