Include in Print View:

Mexican Barley And Bean Soup

Mexican Barley and Bean Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 4
Calories: 268.0
Dietary: Gluten-free, Vegetarian
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
  • 1 tablespoons Olive oil
  • 2 cups Onions; chopped
  • 4 whole Garlic cloves
  • 3 tablespoons Jalepenos; minced
  • 1 whole Carrot; diced
  • 1 whole Turnip; diced
  • 1 1/2 teaspoons Cumin
  • 1/2 teaspoons Coriander
  • 5 cups Stock; or water
Directions
  1. 1
    -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
  2. 2
    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.

Keywords: barley, bean, beans, carrot, chopped, cloves, coriander, cumin, diced, garlic, jalepenos, mexican, minced, oil, olive, onions, sautéing, simmering, soup, stock
Read it online: https://www.chefs-mate.com/recipe/mexican-barley-and-bean-soup/