Ingredients

How to make it

  • In a heavy pot, add oil and onions. Fry on medium heat until the onions are tender and turn a bit translucent (about 5-10 minutes), stirring every couple of minutes.
  • Add cumin, paprika, and flour to the pot. Turn the heat up a notch or two and fry for another 5 minutes or so, stirring and scraping bottom every couple of minutes. The darker the mixture becomes without burning, the better it will taste. Add garlic in the last couple of minutes.
  • Add the vegetable broth and scrape the bottom to remove any stuck-on bits. Turn the heat down to medium-low and add the beans, barley, rice, tomato, lime juice, jalapeno, tomato paste, corn (all the rest of the ingredients except the liquid smoke, liquid aminos, and bell pepper).
  • Simmer for an hour.
  • Add a couple of drops of liquid smoke to taste. Be VERY careful because too much liquid smoke is very off-puttng. Add a teaspoon of Bragg's Liquid Aminos and add more to taste, or if you don't have liquid aminos, salt works well, just salt to taste.
  • If the soup is too thin, add another tablespoon of flour and stir very well.
  • Add bell pepper, turn off the heat, and let bell peppers soften in the pot with the heat off for a couple of minutes before serving. This way they stay crunchy and fresh.

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    " It was excellent "
    waterlily ate it and said...
    This sounds delicious and comforting for the winter season! Thanks for posting it!
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