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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In large Dutch oven, boil water, boullion, garlic and onion. | 2. Add zucchini and carrots, boiling until soft. | 3. Add corn, kidney beans, and black beans. Bring to a boil. | 4. Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally. | 5. Add cilantro to soup and stir. | 6. Finally, add barley. Simmer soup for 15 minutes, or until barley is soft. | 7. Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing. | 8. Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	20	cups		0.0	0.0	0.0	0.0
chicken bouillon	5	tablespoons		80.1	5.403	4.998	4.164
garlic clove	8 -10		minced	0.0	0.0	0.0	0.0
spanish onion	2		diced	-	-	-	-
green pepper	1		diced	29.8	6.9136	1.2814	0.2533
carrot	4		sliced	209.92	49.0496	4.7616	1.2288
zucchini	3		diced	99.96	18.2868	7.1148	1.8816
corn	2	cans		373.913	81.3043	14.2174	5.8696
kidney bean	1	can		80.0	11.3103	11.5862	1.3793
black bean	1	can		991.8141	181.3769	62.8246	4.1301
cooking barley	1 1/2	1/2		-	-	-	-
chili powder	2 -3	tablespoons		0.0	0.0	0.0	0.0
cumin	2 -3	tablespoons		0.0	0.0	0.0	0.0
cayenne	1 -3	teaspoon		0.0	0.0	0.0	0.0
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416
cheddar cheese			shredded reduced fat	-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.