STUMP SOUP

Stump Soup image

Provided by ChefLee

Categories Grains

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 13

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1 tablespoon olive oil
2 garlic cloves, crushed and chopped
1 jalapeno, seeded and chopped
2 cups water
4 cups chicken broth
5 broccoli, bottoms sliced (about 3 1/2 cups)
2 carrots, sliced (about 1 cup)
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1 cup quick-cooking barley (I like Quaker brand)

Steps:

Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
Pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
Bring back up to a boil then add Lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
Boil for 30 minutes, stirring occasionally.

Nutrition Facts : Calories 338, Fat 5.8, SaturatedFat 0.9, Sodium 695.7, Carbohydrate 59.5, Fiber 19.2, Sugar 10.4, Protein 21.7