Mexican Barley and Bean Soup

[Guest guest]

Mexican Barley and Bean Soup

 

1 tbsp. olive oil

2 cups onions, chopped

4 garlic cloves

3

tbsps. jalepenos, minced

1 carrot, diced

1 turnip, diced

1 1/2 tsps.

cumin

1/2 tsp. coriander

5 cups stock or water

1 tbsp. minced fresh

epazote leaves, optional

2 cups pinto beans, cooked or anasazi beans

2

cups cooked whole barley

1 tsp. lemon juice to 2 tsps.

3 tbsps. red miso

or salt to taste

1/2 cup cilantro, finely chopped

 

Heat oil and saute onions until clear, about 5 minutes. Add garlic,

peppers, carrot and turnips and saute until onion is tender. Stir in cumin and

coriander and cook, stirring briefly, 2 minutes. Add stock or water, and bring

to a simmer. Cover and reduce heat to low. Simmer

20 to 30 minutes, until

veggies are tender. Stir in epazote, if using, beans and barley and bring back

to a simmer. Cook about 10 minutes, 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.