Chipotle Tomato Barley Soup

TOTAL TIME: 1 hr 5 min
Prep: 10 min
Inactive Prep: --
Cook: 55 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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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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5

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  • on April 02, 2013

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    My wife and kids loved this soup! Hearty and spicy!

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  • on February 16, 2013

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    This is amazing, just made this. It was super easy and extremely tasty! I love Nadia G.'s food.

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  • on October 24, 2012

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    This was easy and tasty, but gosh darn spicy. I've never used chipotle in adobo sauce and didn't know how spicy it was. I thought the heat would burn off during the cooking, but not really. I liked it, but I can't say the same for most of my family members. At least I know that this us a great tomatoe soup even without the chipotle added. I also thought it was not soupy enough, especially the leftover soup the following day.

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