Recipe courtesy of Nadia G and Nadia G
Episode: Office Lunches
Chipotle Tomato Barley Soup
Total:
1 hr 5 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr 5 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

  • 3 tablespoons canola oil
  • 3 cloves garlic, minced
  • 1 cup diced Vidalia onions
  • 3 celery stalks, chopped
  • 2 carrots, chopped
  • 1 chipotle pepper in adobo sauce, minced
  • 4 cups low-sodium organic chicken broth
  • 3 cups whole San Marzano tomatoes, hand crushed
  • 3/4 cup pearl barley
  • 1 tablespoon raw sugar
  • Sea salt
  • Freshly cracked pepper
  • Fresh dill, for garnish

Directions

Heat the canola oil in a large stockpot over medium-high heat. Add the garlic and saute until golden, about 1 minute. Add the onions, celery, carrots and chipotle and saute until the onions become translucent, 8 minutes. Add the chicken broth, tomatoes, barley, sugar, sea salt and freshly cracked pepper. Lower the heat to simmer and cook for 45 minutes.

Spoon into individual bowls and garnish with fresh dill.

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