Mexican Barley & Bean Soup Recipe

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Mexican Soup Recipes

Ingredients:

1 tbsp olive oil
2 cup onions, chopped
4 each garlic cloves
3 tbsp jalepenos, minced
1 each carrot, diced
1 each turnip, diced
1 1/2 tsp cumin
1/2 tsp coriander
5 cup stock, or water
1 tbsp minced fresh epazote leaves optiona, l
2 cup pinto beans, cooked or anasazi beans
2 cup cooked whole barley
1 tsp lemon juice, to 2t
3 tbsp red miso, or salt to taste
1/2 cup cilantro, finely chopped

Instructions:

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

Servings: 4

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Watermelon --it's a good fruit. You eat, you drink, you wash your face. Enrico Caruso

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