Prep 20 mins
Cook 40 mins
entry in RSC #10.
- 4 plum tomatoes, quartered
- 1 cup carrot, roughly chopped
- 1 -2 tablespoon olive oil
- 1⁄2 lb boneless sirloin pork chop
- 2 tablespoons garlic, minced, 4 cloves
- 1⁄2 cup red onion, roughly chopped
- 1⁄2 cup regular barley (not quick cooking)
- 28 ounces chicken broth (canned or fresh)
- 1 tablespoon fresh marjoram (1 t dry)
- 1 tablespoon fresh sage (1 t dry)
- 1⁄2 teaspoon red pepper
- 1 (15 ounce) can black beans, drained
- Preheat oven to 375 degrees.
- Place carrots and tomatoes on a flat roasting pan. Sprinkle with salt and pepper. Roast in the oven for 20 minutes.
- In the meantime, cube pork, chop the onion and mince the garlic.
- Heat a sauté pan over medium high heat, add the olive oil. Brown the meat in the oil, add the onion and then the garlic. Season lightly with salt and pepper.
- Remove the vegetables from the oven and add to the sauté pan. Mix.
- Add the barley to the pan, stir to coat with juices from the pan and add the chicken broth almost immediately.
- Add the marjoram, sage and red pepper.
- Bring to a boil, reduce heat and simmer, covered for 1 hour or until barley is tender. When barley is tender, add the drained black beans and heat through. Serve.
I think this recipe has a good start but needs some'tweaking'. Made the recipe as written, with two exceptions; substituted vegetable broth for the chicken broth and used 1/2 as much as called for, and substitued canned diced tomatoes. For our taste, the soup needs more spice. To start with I would suggest using a smoked pork chop, instead of the regular pork chop. With the black beans I think mexican spices would be better suited, i.e, chili powder, cumin, oregano, etc. Maybe use mexican spiced canned tomatoes. For me I'd leave out the barley, that's a personal preference.