Shrimp Barley Soup
Nora Bloomfield

2 T olive oil
1/4 C minced onion
3 cloves garlic, pressed
1 small carrot, peeled and minced
1/2 tsp celery salt
2 bay leaves
1/4 tsp thyme
4 C chicken broth
1/3 C pearl barley
1/2 C canned kidney beans (not rinsed)
16 large shrimp, raw, peeled, cleaned, and dried
1/2 C fresh cilantro leaves
1 T lime juice

In a dutch oven: heat olive oil and saute onion, carrot, garlic until fragrant (about 5 min). Stir in bay leaves and thyme. Stir in chicken broth and bring to a boil. Add barley, cover, and simmer for 45 min. Remove bay leaves, add shrimp, cilantro, lime, and beans and cook for another 3 or 4 min.

The Johnson Family Cookbook