Mexican barley and bean soup

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

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