Mexican Barley & Bean Soup
Description
This Mexican soup features Olive oil, Onions; chopped, Garlic cloves, Jalepenos; minced, Carrot; diced. It delivers aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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-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
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Minced fresh epazote leaves
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 268.0kcal
- % Daily Value *
- Total Fat 5.3g9%
- Saturated Fat 0.7g4%
- Cholesterol 0.0mg0%
- Sodium 52.9mg3%
- Total Carbohydrate 52.2g18%
- Dietary Fiber 6.8g28%
- Sugars 8.1g
- Protein 8.9g18%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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