Stump Soup

• 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)

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

olive oil, garlic, jalapeno, water, chicken broth, broccoli, carrots, salt, pepper, red pepper, lemon juice, ground ginger, barley

Taken from www.food.com/recipe/stump-soup-290249 (may not work)