Instructions:

Yield: 6 servings

2 tbsp olive oil
2 ea garlic cloves, chopped
1 ea jalapeno chile, finely chopped
1/2 tsp cumin powder
1/2 tsp paprika
1 med tomato, finely chopped
4 oz pearl barley
3 cup vegetable stock
2 cup cabbage, shredded
1 cup green peas, fresh or frozen
1 cup green beans, fresh
salt & pepper

Heat oil in a large soup pot. When hot, put in the garlic & stir quickly. Add the jalapeno, quickly followed by the cumin & paprika. Cook for a few moments, stirring enough to prevent it sticking. Add the tomatoes & barley & quickly stir. Let cook very gently until the tomatoes begin to break down. Stir occasionally. Add the stock, bring to a boil & then reduce to a simmer. Simmer, covered for about 10 minutes.

Add the peas, beans & cabbage. Raise heat to return the soup to a boil & then lower heat again & continue to simmer until the barley is cooked & tender. Season with salt & lots of black pepper. Add a little more stock if necessary. Cook for a few moments longer & then serve.

Serve with lime wedges, paper thin sweet onion slices and 1 tbsp. per bowl of chopped cilantro.