Difficulty: Medium - experience needed
Dietary guidance: n g d
1 tsp olive oil
1/2 chopped onion
1/4 tsp cayenne pepper
3 cloves garlic, peeled
4 cups reduced-sodium chicken broth
1 stalk celery, diced
1/4 tsp thyme
1/2 c canned red kidney beans, rinsed and drained
16 large shrimp, peeled, deveined and tails removed
1/3 cup pearl barley
1.ln a heavy soup pot, heat olive oil over medium-high heat.
Saute onion, garlic and celery until soft and fragrant, approximately
2. Stir in bay leaf, thyme and cayenne pepper. 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.
Removed bay leaf and garlic; discard .
3. Add beans, stir in shrimp and cook for 3 or 4 minutes until shrimp
are opaque and cooked through. Divide soup among four bowls,
allowing four shrimp per serving.
I added some chicken breast and broccoli to this recipe
~ energy with more iron â€“ a key nutrient that active women canâ€™t live without.