Fall leek and legume soup
1 tbsp (15 ml) canola oil
1 clove garlic, chopped
½ onion, chopped
1 leek, chopped
3 cups (750 ml) chicken stock
1/4 cup (60 ml) pearl barley, rinsed under cold water
1 can 19 oz (540 ml) chopped tomatoes
1 can 14 oz (398 ml) Graves beans in tomato sauce
1/4 tsp (1 ml) dried basil
1/2 tsp (2 ml) ground cumin
A few drops of tabasco sauce
- In a pan, heat oil on medium heat, sauté garlic, onions and leek for 5 minutes.
- Add chicken stock and barley, stir and bring to a boil.
- Simmer for 15 to 20 minute and add remaining ingredients.
- Continue cooking for 5 to 10 minutes.