Flavorful Mexican Chicken & Barley Soup - cooking recipe

Ingredients

20 cups water
5 tablespoons chicken bouillon
8 -10 garlic cloves, minced well
2 Spanish onions, diced
1 green pepper, diced small
4 carrots, pared and sliced thick
3 medium zucchini, diced into large cubes
2 (15 ounce) cans corn
1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 1/2 cups quick-cooking barley (can use brown rice instead)
2 -3 tablespoons chili powder
2 -3 tablespoons cumin
1 -3 teaspoon cayenne (optional)
1/2 cup fresh cilantro, chopped (save some cilantro leaves for garnish)
reduced-fat cheddar cheese, shredded
sour cream (garnish)

Preparation

In large Dutch oven, boil water, boullion, garlic and onion.
Add zucchini and carrots, boiling until soft.
Add corn, kidney beans, and black beans. Bring to a boil.
Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally.
Add cilantro to soup and stir.
Finally, add barley. Simmer soup for 15 minutes, or until barley is soft.
Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing.
Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center.