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Course Category Base Ingredient Prep Time Prep Style Difficulty
Lunch Grains Barley 1 Hour Stove Top Intermediate

Barley And Bean Soup

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Shared by: Donna K.
Mexico
Mexico
Yields 4 Portions


1 tablespoon Olive oil
2 cups Onions
4 cloves Garlic; minced
3 tablespoons Jalapeno peppers; minced
1 each Carrot; diced
1 each Turnip; diced
1 1/2 teaspoons Cumin
1/2 teaspoon Coriander
5 cups Water
2 cups Barley; cooked
2 cups Pinto beans; cooked
1 teaspoon Lemon juice
3 tablespoons Miso paste
1/2 cup Cilantro; finely chopped


Directions

Heat oil and saute onions until translucent, about 5 minutes. Add garlic, jalapeno peppers, carrots and turnips and saute until onion is tender. Stir in cumin and coriander and cook, stirring briefly for 2 minutes.

Add water and bring to a simmer. Cover and reduce heat to low. Simmer 20 to 30 minutes, until veggies are tender. Stir in barley and beans and bring back to a simmer. Cook about 10 minutes, until soup lightly thickens. Add lemon juice to taste.

In small bowl, whisk miso and a ladle of soup broth to make a smooth paste; add to soup. Stir in cilantro, reserving some for garnish.




Additional Info

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Intermediate


Stove Top


15 Minutes


45 Minutes


1 Hour

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