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Shrimp and Barley Soup by laticia jefferson serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Oxygen / Fall 2007 / page 79

Calories 141, Fat 2g, Saturated Fat 0.5g, Trans Fat 0g, Cholesterol 43mg, Sodium 456 mg, Total Carbohydrates 21g, Dietary Fiber 5g, Sugars 1g, Protein 10g.

Ingredients:

1 tsp

olive oil

1/2 cup

chopped onion

cloves garlice, peeled and smashed with the edge of knife

1 stalk

celery, diced

bay leaf

1/4 tsp

thyme

1/8 tsp

cayenne pepper

4 cups

reduced-sodium chicken broth

1/3 cup

pearl barley

1/2 tsp

liquid smoke

1/2 cup

canned red kidney beans, rinsed and drained

16 large

shrimp, peeled, deveined and tails removed

Directions:

INSTRUCTIONS

1. In a heavy soup pot, hear olive oil over medium-heat. Sauté onion, garlic and celery until soft and fragrant, approximately 5 minutes. Stir in bay leaf, thyme and cayenne pepper and stir. Stir in chicken broth and bring to a boil. Add barley and cover pot. Cook over medium-low heat for 45 minutes.

2. Remove bay leaf and three cloves of garlic; discard. Stir in liquid smoke and add beans, Stir in shrimp and cook for 3 or 4 minutes, until shrimp are opaque and cooked through. Divide soup among four bowls, allowing for shrimp for each serving.

Categories:

Soups