When making Puerto Rican Princess soup you will need a 6-Quart Dutch oven.
Ingredients
1 yellow onion
2 scoops of minced garlic, or 3 minced garlic cloves
¼ cup of oil (use an organic olive oil
blend with a high smoke point)
4 chopped carrots
2 chopped celery stalks
1 handful of sliced mushrooms
½ to 1 pound of Brussels sprouts cut into halves (depending on how sprout-y you
like it)
1 cup frozen peas
1 cup frozen green beans
1 quart of canned tomatoes or stewed tomatoes
1 quart of vegetable broth
½ teaspoon of red chili flakes
3 strings of fresh thyme
1 Bay leaf
½ tablespoon of marjoram or oregano
¾ cup of barley
Directions
First heat up the oil and add garlic, then add onions.
Then add mushrooms, carrots, celery, Brussels sprouts. Let these soften. Pour in some of the vegetable broth to help steam them.
Add the canned tomatoes wait a couple of minutes
Add the vegetable broth
Add peas and green beans
Add the chili flakes, thyme, bay leaf, marjoram or oregano
Bring to a boil, reduce to a simmer for 25 minutes. Add Barley and keep simmering until the barley is cooked through.
Enjoy!
P.S. this is A LOT soup. Also, if the barley takes over too much of the broth add more veggie broth..duh!
