Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories