Mexican barley & bean soup

Yield: 4 Servings

Ingredients:

1 tb Olive oil
2 c Onions; chopped
4 ea Garlic cloves
3 tb Jalepenos; minced
1 ea Carrot; diced
1 ea Turnip; diced
1 1/2 ts Cumin
1/2 ts Coriander
5 c Stock; or water
1 tb Minced fresh epazote leaves -optional
2 c Pinto beans; cooked or -anasazi beans
2 c Cooked whole barley
1 ts Lemon juice; to 2t
3 tb Red miso; or salt to taste
1/2 c 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