Barley Posole Soup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 6 cups low sodium vegetable broth | |
| 1 oz. dried porcini or morel mushrooms | |
| ¼ cup pearl barley | |
| 2 tablespoons olive oil | |
| 1 teaspoon garlic, minced | Washed, peeled and minced |
| ¼ cup onion | Peeled, washed, and chopped |
| ½ cup zucchini | Washed, trimmed and diced |
| 1 red bell pepper | Washed, trimmed, and sliced |
| 1 ½ cups Sweet potatoes or butternut squash | Peeled, washed, and diced |
| 1 (12 oz. ) White, hominy | Drained and rinsed. |
| 1 cup tomato sauce | |
| 1 bay leave | |
| 2 teaspoons dried cilantro | |
| Salt and pepper to taste | |
| ¼ cup fresh cilantro (optional) | Washed, trimmed and chopped |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large pot, heat olive over medium heat. | |
| 2 | Stir in mushrooms and onions. Cook until onions are tender. | |
| 3 | Stir in garlic, dried cilantro, peppers and sweet potatoes or squash. Cook 10 minutes | |
| 4 | Add broth, hominy, tomato sauce and bring to boil. Reduce heat. Add zucchini and simmer until vegetables are tender. About 30 minutes. | Cook until internal temperature reaches 135°F. |
| 5 | Season with salt and pepper. Garnish with cilantro |
Always check all ingredients to be sure they are gluten free.
Posted in Soup Recipes
