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.
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.
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|Serving Size: 1 Serving (754g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 137 (20%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 764.7mg||26 %|
|Potassium 2151.6mg||57 %|
|Total Carbohydrate 120.2g||35 %|
|Dietary Fiber 21.2g||85 %|
|Sugars, other 99g|
|Protein 18.7g||27 %|
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Calories per serving: 676
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