Recipe for Hearty Barley Soup with Avocado 
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Yield:
6
Ingredients:
Amount Ingredient
2 tbl olive oil
1 sm red onion, diced
1 tsp minced garlic
8 oz cracked or hulled barley, rinsed
(not pearl barley)
3 qt vegetable broth
1 tsp sazon Goya
1 cup fresh or frozen green peas
1 cup thinly sliced scallions
white and pale green parts
1 cup fresh or frozen corn kernels
Freshly squeezed juice of 1/2 lemon
Kosher salt, to taste
freshly ground black pepper, to taste
1 x ripe Haas avocado, pitted
Instructions:
Instructions: 6 SERVINGS DAIRY-FREE

This is a vegetarian version of a traditional South American soup.

In large, heavy nonreactive pot, heat oil over medium-high heat. Add onion and cook, stirring, until softened, about 5 minutes. Add garlic and barley and cook, stirring, for 3 minutes. Add stock and sazon and simmer gently, uncovered, until barley is tender, 60 to 80 minutes. Stir in peas, scallions, corn and lemon juice and season with salt and pepper. Simmer just until heated through. Serve immediately, topping each serving with sliced avocado.

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