Title: Soup of barley & vegetables
 Categories: Soups, Appetizers, Vegetarian, Mark's
      Yield: 6 Servings
 
      2 tb Olive oil
      2 ea Garlic cloves, chopped
      1 ea Jalapeno chile, finely
           -- chopped
    1/2 ts Cumin powder
    1/2 ts Hungarian paprika
      1 md Tomato, finely chopped
      4 oz Pearl barley
      3 c  Stock
      2 c  Cabbage, shredded
      1 c  Green peas, fresh or frozen
      1 c  Green beans, fresh or frozen
           Salt & pepper
 
  Heat oil in a large soup pot.  When hot, put in the garlic & stir
  quickly. Add the jalapeno, quickly followed by the cumin & paprika.
  Cook for a few moments, stirring enough to prevent it sticking.  Add
  the tomatoes & barley & quickly stir.  Let cook very gently until the
  tomatoes begin to break down.  Stir occasionally.  Add the stock,
  bring to a boil & then reduce to a simmer.  Simmer, covered for about
       10    minutes.
  
  Add the peas, beans & cabbage.  Raise heat to return the soup to a
  boil & then lower heat again & continue to simmer until the barley is
  cooked & tender.  Season with salt & lots of black pepper.  Add a
  little more stock if necessary.  Cook for a few moments longer & then
  serve.
  
  NOTE: This soup may benefit from a splash of lemon or lime juice.  You
  could sprinkle over some parsley or cilantro as well.