Poblano Vegetable & Barley Soup

This recipe was developed by the chefs at Oklahoma State University during one of our product trainings.

Yields: 34 servings
Serving Size: 6 ounces

Ingredients

10 cups vegetable stock, made using RC Fine Foods Harvest Vegetable Blend
1/2 cup poblano peppers, diced
2/3 cup red bell pepper, small dice
2/3 cup green bell pepper, small dice
2/3 cup red onion, small dice
2/3 cup green onion, small dice
1/3 cup grape tomatoes, chopped
1/3 cup carrots, shredded
2/3 cup mushrooms, thinly sliced
1/2 cup parsley, minced
3 1/3 cups barley, dry, rinsed
5 cups Hungry Planet Beef
2 tablespoons olive oil
Salt and pepper to taste

Preparation

1. In a stock pot, add oil, vegetables and ground beef. Cook until vegetables are translucent and beef is lightly browned. Season with salt and pepper.
2. Add vegetable stock.
3. Bring to a gentle boil and add barley. Let soup simmer until barley is tender.