YOU ALWAYS NEED TO BROWN BARLEY IN A DRY FRY PAN. INCREASES FLAVOR ENJOY DAN

TOMATO GARBANZO SOUP WITH BARLEY by CHEF DAN:


serves 40



INGREDIENTS:



1 (6# can) diced tomatoes

22 cups water

6 cups barley

12 carrots, thinly slices

3 tablespoons powdered cumin

2 tablespoons chili powder

1 tablespoon crushed rep pepper

1 tablespoon each S.& P.

1 (6#can) GORBANZO beans



DIRECTIONS:

1.in a large skillet over medium high heat place 2 cups barley in the pan an brown for about 5-8 minutes. Repeat twice more times.

2.Place the diced tomatoes and water in a large stock pot.

3.Bring to a boil.

4.Mix in barley, carrots, and season with cumin,chili powder, red pepper, and salt and pepper.

5.Reduce heat to low , cover, and simmer for about 1 hour. Add more water as needed.

6.Mix the GARBANZO beans into the pot, and continue cooking until heated through. About 15 minutes.



ENJOY DAN: hallelujah