Tex-Mex Barley Soup

 
I taught a cooking class on Saturday and one of the recipes was the Tex-Mex Barley Bake (see the April 7th posting in the archives for recipe).  I forgot to mention that another way to serve this dish was to add chicken broth (or beef or vegetable) and create an instant delicious soup.  I also added a teaspoon of Mexican Crema (a type of sour cream) on top.  It’s delicious stirred into the soup and with the addition of the fresh chopped cilantro and if desired, salsa and served with fresh homemade corn tortillas, a satisfying, delicious meal idea as well as tons of nutrients.  You can freeze it in single servings and have a very satisfying soup whenever you want.  
 
Variations:  choose the beans that you love, instead of barley you could use TVP (Textured Vegetable Protein), Bulgur, or any hardy grain.  You can add chipolte chilis for that smoky flavor.  It takes no time to make and has 30 minutes on the stove top.  
 
Omit the stock if you are using the mixture over lettuce or in individual ramekins.
 
 
Tex-Mex Barley Soup
Tuesday, January 23, 2007