Winter Soup
4 TBS Olive Oil
1 Large onion, chopped
4 tsp minced garlic
1/3 cup pearl barley
10 cups liquid (3 cans veggie broth, 2 cans chix broth)
1 cup dry lentils
1 bag (10 oz) fresh spinach, cleaned and stemmed
1 16 oz jar salsa
1 can chick peas
½ cup chopped fresh cilantro
Shredded Monterey jack cheese for garnish
In soup kettle, brown onion, garlic and barley in oil. Add liquids and lentils, bring to boil. Cover and reduce heat to simmer for 20 minutes.
Meanwhile, wash and chop spinach.
Add salsa, cilantro and chick peas to pot with spinach, cook for 10 minutes.
Serve with shredded cheese.
WIN! Thanks!