Mexican Barley And Bean Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
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 optional,
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
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
Source from luhu.jp
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
Source from luhu.jp