Ingredients
¾ cup barley
1.5 lb sweet potatoes, cubed
2 sprigs fresh thyme (chopped)
½ cup canned sweet corn
¼ cup chopped scallion
¼ cup chopped onion
3 cloves garlic, chopped
3 celery stalks, chopped
6 cups chicken or vegetable broth
2 bay leaves
1 cup carrots
1 tbsp freshly ground ginger
3 tbsp olive oil
½ tsp black pepper Fresh parsley for garnish
Instructions
Heat oil in a large pot over medium heat. Sauté onion, garlic, scallion, chopped thyme, and ginger for 2-3 minutes until fragrant. Add carrots and celery, cooking until softened.
Pour broth, then add allspice, barley, sweet potatoes, salt, black pepper, sweet corn, bay leaves, and the whole thyme sprig. Bring to a boil, then reduce heat, cover, and simmer until barley is tender and soup thickens.
Remove thyme sprig and bay leaves. Serve with parsley garnish.
Rebekkah Nembhard | Staff Writer
