Stump Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed and chopped
1 jalapeno, seeded and chopped
2 cups water
4 cups chicken broth
5 broccoli, bottoms sliced (about 3 1/2 cups)
2 carrots, sliced (about 1 cup)
1 teaspoon Lawry's Seasoned Salt
1/4 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger
1 cup quick-cooking barley (I like Quaker brand)

Preparation

Heat oil in a large soup pot. Add garlic and jalapeno and saute for 1 minute.
Pour in water and chicken broth and bring to a boil then add broccoli bottoms and carrots.
Bring back up to a boil then add Lawry's, pepper, crushed red pepper, lemon juice, ginger, and barley.
Boil for 30 minutes, stirring occasionally.