Yields 4 Portions
1 tablespoon Olive oil
2 cups Onions
4 cloves minced Garlic
3 tablespoons minced Jalapeno peppers
1 each diced Carrot
1 each diced Turnip
1 1/2 teaspoons Cumin
1/2 teaspoon Coriander
5 cups Water
2 cups cooked Barley
2 cups cooked Pinto beans
1 teaspoon Lemon juice
3 tablespoons Miso paste
1/2 cup finely chopped Cilantro
Level of Difficulty:
This recipe has not been reviewed
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.
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