Recipe - Golden Barley Soup

One half cup Uncooked pearl barley
1 cup Cooked canned garbanzo
beans; drained
2 cup Fatfree broth
1 One half cup Seeded; peeled and cubed
acorn squash
1/3 cup Chopped onion
One half teaspoon Ground cumin
One half cup Uncooked oldfashioned
rolled oats
2 tablespoon Nutritional yeast flakes
(available in natural foods
stores) or salt to taste
One fourth cup Minced fresh parsley

Combine barley, garbanzo beans, broth, squash and onion in heavy soup pot.
Bring to boil. Reduce heat and simmer over mediumhigh heat until barley is
soft and squash is tender, about 15 minutes. (Mixture will be very thick.)

Ladle soup into blender and puree. Return to soup pot and add cumin, oats
and yeast flakes. Bring to boil. Reduce heat and simmer, covered, 10
minutes. Add more broth if thinner soup is desired Garnish with parsley.
Makes 6 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.