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Shrimp and Barley Soup

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Shrimp and Barley Soup 0 Picture

Ingredients

  • 1 tsp olive oil
  • 1/2 cup onion, chopped
  • 3 cloces garlic, peeled and smashed with a knife edge
  • 1 stalk celery, diced
  • 1 bay leaf
  • 1/4 tsp thyme
  • 1/8 tsp cayenne pepper
  • 4 cups chicken broth
  • 1/3 cup pearl barley
  • 1/2 tsp liquid smoke
  • 1/2 cup canned red kidney beans, rinsed and drained
  • 16 large shrimp, deveined and tails removed

Details

Servings 4

Preparation

Step 1

In a heavy soup pot, heat oil over medium-high heat. Saute onion, garlic and celery until soft and fragrant, approximately 5 minutes. Stir in bay leaf, thyme and cayenne pepper and stir. Stir in chicken broth and bring to a boil. Add barley and cover pot. Cook over medium-low heat for 45 minutes, until barley is cooked through.

Remove bay leaf and 3 cloves of garlic; discard. Stir in liquid smoke and add beans. Stir in shrimp and cook for 3 to 4 minutes, until shrim is opaque and cooked through. Divide soup among 4 bowls.

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