Barley Chupe with Queso Fresco

Recipes » Soups, Stews and Chili » Vegetable

In many South American countries, thick soups or stews are called chupes. This comforting chupe is made with barley, potatoes and lima beans in a savory chicken broth.

Cuisine: MexicanMain Ingredient: Vegetables

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Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

5 cupschicken stock or low-sodium broth

1 cuppearl barley; rinsed

4 smallred potatoes; each cut into 8 wedges

2 bay leaves

1/2 teaspoonground cumin

1 tablespoonextra-virgin olive oil

1 smallonion; cut into 1/2-inch dice

3 garlic cloves; minced

1/2 cupfrozen baby lima beans

2 plum tomatoes?halved; seeded and diced

Kosher; salt and freshly ground pepper

1 cupcrumbled queso fresco or farmer cheese; (6 1/2 ounces)

1 tablespoonchopped flat-leaf parsley

Barley Chupe with Queso Fresco Preparation

In a large saucepan, combine the stock with the barley, potatoes, bay leaves and cumin and bring to a boil. Simmer over moderate heat until the barley begins to soften, about 15 minutes.

In a skillet, heat the oil. Add the onion and garlic and cook over moderately high heat until they begin to brown, 7 minutes.

Add the lima beans, onion and garlic to the barley and simmer until the barley and potatoes are tender, about 10 minutes. Add the tomatoes, season with salt and pepper and simmer until piping hot, about 2 minutes. Discard the bay leaves. Ladle the soup into bowls, top with the cheese and parsley and serve.

Notes

In many South American countries, thick soups or stews are called chupes. This comforting chupe is made with barley, potatoes and lima beans in a savory chicken broth.