Mexican barley and bean soup
4 servings
Ingredients
| Quantity | 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 |
Directions
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