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.
Review this recipe