Mexican Barley And Bean Soup

• 1 tbsp olive oil
• 2 cups diced onions
• 3-4 large garlic cloves, minced
• 2 tbsp minced hot chili
• 1 carrot, diced
• 1 turnip diced
• 1.5 tsp ground cumin
• 1/2 tsp ground coriander
• 5 cups bean or vegetable stock
• 1 tbsp minced fresh epazote, or 1.5 tsp dried epazote
• 2 cups cooked anasazi or pinto beans
• 2 cups cooked whole barley
• 1-2 tsp lemon or lime juice
• 3 tbsp red (hatcho) miso
• 1/2 cup finely chopped fresh cilantro

1. Heat oil in heavy pot or dutch oven and saute onions until translucent. Add garlic, pepper, carrot and turnip and saute ~5 minutes. Stir in cumin, coriander, and dried epazote (if using); cook 2 minutes. Add stock, bring to simmer and cook until vegetables are tender. Stir in fresh epazote (if using), beans, and barley and bring back to simmer. Cook about 10 minutes, or until soup thickens slightly. Stir miso into 1/2 cup of broth to make a smooth paste. Add to soup. Add lemon or lime juice to taste. Stir in fresh cilantro, reserving a small amount for garnish.

olive oil, onions, garlic, hot chili, carrot, ground cumin, ground coriander, bean, fresh epazote, pinto beans, barley, lemon, red, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/mexican-barley-and-bean-soup-1264885 (may not work)