Yield: 4 Servings
|1 tablespoon||Olive oil|
|2 cups||Onions; chopped|
|4 eaches||Garlic cloves|
|3 tablespoons||Jalepenos; minced|
|1 each||Carrot; diced|
|1 each||Turnip; diced|
|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