Soups & Stews
1 C. Quick-Cook Barley
2 C. Water
1 1/2 tsp. Vegetable Bouillon Paste
1 Tbsp. Roasted Onion & Cilantro Infused Olive Oil
1/2 Red Onion, Diced
1 Medium Jalapeño Chile, Seeded & Diced
1 Large Anaheim Chile, Seeded & Diced
1 Can Diced Tomatoes
1 Can Tomato Paste
1 Tbsp. Liquid Aminos
2 Tbsp. Brown Sugar
1 tsp. Worcestershire Powder
1/2 tsp. Liquid Smoke
1 tsp. Garlic, Roasted Powder
1 tsp. Orange Zest
1 tsp. Chili Powder, Medium
1 15-16 oz. Can White Hominy, Drained
1 15-16 oz. Can Baby Corn, Drained & Broken Into Pieces
1 15-16 oz. Can Chickpeas, with Liquid
1 15-16 oz. Can Black Beans, with Liquid
1 15-16 oz. Can Red Kidney Beans, with Liquid
1/2 C. Water
In a small pot on medium-high heat, boil 2 C. water with vegetable bouillon paste.
Stir in barley. Cover, and reduce to medium heat. Simmer for 10-12 minutes. Remove from heat and set aside.
in a 4-quart stock pot, heat Roasted Onion & Cilantro Infused Olive Oil on medium-low heat. Add onion and peppers. Cook until tender and beginning to brown, approximately 6 minutes.
Add tomato paste and diced tomatoes to stock pot. Stir. Add liquid aminos, brown sugar, and seasoning. Stir. Add barley and remaining ingredients. Stir.
Reduce heat to low and simmer for 30 minutes, stirring occasionally.