Stump Soup

Name: Stump Soup
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, crushed and chopped; 1 jalapeno, seeded and chopped; 2 cups water; 4 cups chicken broth; 5 broccoli, bottoms sliced (about 3 1/2 cups); 2 carrots, sliced (about 1 cup); 1 teaspoon Lawry's Seasoned Salt; 1/4 teaspoon pepper; 1/2 teaspoon crushed red pepper flakes; 1 teaspoon fresh lemon juice; 1/2 teaspoon ground ginger; 1 cup quick-cooking barley (I like Quaker brand)

13 ingredients

4 steps

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed and chopped
1 jalapeno, seeded and chopped
2 cups water
4 cups chicken broth
5 broccoli, bottoms sliced (about 3 1/2 cups)
2 carrots, sliced (about 1 cup)
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1 cup quick-cooking barley (I like Quaker brand)

Directions

1

Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
2

Pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
3

Bring back up to a boil then add Lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
4

Boil for 30 minutes, stirring occasionally.