Mexican barley and bean soup
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Mexican barley and bean soup
  Mexican    Barley    Soups    Vegetables    Beans  
Last updated 6/12/2012 1:02:59 AM. Recipe ID 26670. Report a problem with this recipe.
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      Title: Mexican barley and bean soup
 Categories: Soups, Mexican, Vegetables
      Yield: 4 Servings
 
      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
 
  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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Recipe ID 26670 (Apr 03, 2005)

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