Recipe Name Spicy Potato Soup Submitted by Guest Recipe Description Quantity 0 Quantity Unit Prep Time (minutes) 15 Cook Time (minutes) 125 Ready In (minutes) 140

Ingredients Amount Measure Ingredient 16 ounces Red Potatoes (2-4 cups) 1 onion onion, sweet chopped 1 teaspoon garlic minced 1 tablespoon olive oil 2 cups Tomatoes, red, ripe, canned, Mexican 1 teaspoon Spices, ground cumin 36 fliud ounces chicken broth low sodium 1/2 teaspoon turmeric, ground 1/2 cup pearl barley 2 teaspoons dry Old Bay, or to taste 1/3 teaspoon cinnamon, ground 1 tablespoon Peppers, chili, green, canned Steps Sequence Step 1 Heat oven to 450. Chop potatoes and onion. Add garlic. In a large bowl mix potatoes, onion and garlic with olive oil. Sprinkle mixture with Old Bay. Pour into roasting pan treated with non-stick spray. Cook for 30-35 min, stirring occasionally, until potatoes are fork tender and onion is slightly browned 2 Pour 2 cups of chicken broth into slow-cooker. Add 1 can of chopped tomatoes with chiles. Add cooked potato mixture. Using remaining .5 cup broth, scrape pan drippings and add to slow-cooker mixture. Mix in .5 cup raw barley. Add spices and stir. Cook on high for 90 minutes or until barley is done. Makes approximately 12 1 cup servings.