Barley Chupe with Queso Fresco Recipe

Name: Barley Chupe with Queso Fresco
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken stock or low-sodium broth; 1 cup pearl barley, rinsed; 4 small red potatoes, each cut into 8 wedges; 2 bay leaves; 1/2 teaspoon ground cumin; 1 tablespoon extra-virgin olive oil; 1 small onion, cut into 1/2-inch dice; 3 garlic cloves, minced; 1/2 cup frozen baby lima beans; 2 plum tomatoeshalved, seeded and diced; Kosher salt and freshly ground pepper; 1 cup crumbled queso fresco or farmer cheese (6 1/2 ounces); 1 tablespoon chopped flat-leaf parsley

Servings: persons

5 cups chicken stock or low-sodium broth
1 cup pearl barley, rinsed
4 small red potatoes, each cut into 8 wedges
2 bay leaves
1/2 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
1 small onion, cut into 1/2-inch dice
3 garlic cloves, minced
1/2 cup frozen baby lima beans
2 plum tomatoeshalved, seeded and diced
Kosher salt and freshly ground pepper
1 cup crumbled queso fresco or farmer cheese (6 1/2 ounces)
1 tablespoon chopped flat-leaf parsley

1
In a large saucepan, combine the stock with the barley, potatoes, bay leaves and cumin and bring to a boil.
2
Simmer over moderate heat until the barley begins to soften, about 15 minutes.
3
In a skillet, heat the oil.
4
Add the onion and garlic and cook over moderately high heat until they begin to brown, 7 minutes.
5
Add the lima beans, onion and garlic to the barley and simmer until the barley and potatoes are tender, about 10 minutes.
6
Add the tomatoes, season with salt and pepper and simmer until piping hot, about 2 minutes.
7
Discard the bay leaves.
8
Ladle the soup into bowls, top with the cheese and parsley and serve.

856

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups chicken stock or low-sodium broth, 1 cup pearl barley, rinsed, 4 small red potatoes, each cut into 8 wedges, 2 bay leaves, and more.

Yes, Barley Chupe with Queso Fresco falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley Chupe with Queso Fresco

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