Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Olive oil |
2 cups | Onions; chopped |
4 eaches | Garlic cloves |
3 tablespoons | Jalepenos; minced |
1 each | Carrot; diced |
1 each | Turnip; diced |
1½ teaspoon | Cumin |
½ teaspoon | Coriander |
5 cups | Stock; or water |
1 tablespoon | Minced fresh epazote leaves optional |
2 cups | Pinto beans; cooked or anasazi beans |
2 cups | Cooked whole barley |
1 teaspoon | Lemon juice; to 2t |
3 tablespoons | Red miso; or salt to taste |
½ cup | Cilantro; finely chopped |
Heat oil and saute onions until clear, about 5 mins. Add garlic, peppers, carrot and turnips and saute until onion is tender. Stir in cumin and coriander and cook, stirring briefly, 2 mins. Add stock or water, and bring to a simmer. Cover and reduce heat to low. Simmer 20-30 mins, until veggies are tender.
Stir in epazote, if using, beans and barley and bring back to a simmer. Cook about 10 mins, until soup lightly thickens. Add lemon juice to taste.
In small bowl, whisk mise and a ladleful of soup broth to make a smooth paste; add to soup. If not using miso, add salt to pot. Stir in cilantro, reserving some for garnish.
*You may substitute black turtle beans for anasazi or pinto; add 1c corn kernals.
"Vegetarian Times" Typed by Lisa Greenwood