Chunky Corn, Tomato And Chorizo Soup With Barley Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced chorizo and cook until browned and crispy.
• STEP 2.Add chopped onions, minced garlic, and diced bell peppers to the pot. Cook until the vegetables are softened.
• STEP 3.Stir in tomato paste, cumin, paprika, and oregano. Cook for a minute to release the flavors.
• STEP 4.Add diced tomatoes, corn kernels, and cooked barley to the pot. Stir well to combine.
• STEP 5.Pour in chicken or vegetable broth and bring the soup to a boil. Reduce heat and let it simmer for about 20 minutes.
• STEP 6.Season with salt and pepper to taste. Serve the soup hot, garnished with fresh cilantro or parsley.
• STEP 7.Cooking Tips: For a spicier soup, add a pinch of cayenne pepper or red pepper flakes. You can also add a squeeze of lime juice for a tangy twist.
• STEP 8.Storage and Serving: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Cooking Tips

• For a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
• You can also add a squeeze of lime juice for a tangy twist.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.