Shrimp and Barley Soup

By T_sart

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.