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