Colombian Barley Vegetable Soup

• 1 Tbsp. olive oil
• 1 1/2 cups Diced yellow onion
• 2 tsp. minced garlic
• 1 qt. Low sodium chicken broth
• 2 cups Cooked barley
• 1 cup Corn kernels
• 1 Cup frozen peas
• 1 cup Sliced California Ripe Olives
• 1/2 Cup thinly sliced green onion
• 2 tsp. ground cumin
• 1 tsp.09Ground achiote
• Kosher salt and ground black pepper to taste
• 1 Tbsp.09Lemon juice

Preparation

1 Heat oil in a large saucepot over medium high heat.
2 Add onions and sauté until golden for 4-5 minutes, stirring occasionally.
3 Add garlic and continue cooking on medium heat for 1-2 minutes until golden.
4 Pour in chicken broth, barley, corn, peas, California Ripe Olives and green onions and bring to a boil.
5 Stir in cumin and achiote and season to taste with salt and black pepper.
6 Turn heat down to simmer and cook for 10-15 minutes. Stir in lemon juice just before serving.

Source: California Olive