Mexican Bean Barley Soup

• 2 medium onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons canola oil
• 1 medium turnip, peeled and diced
• 1 medium carrot, diced
• 2 tablespoons finely chopped jalapeno pepper
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon ground coriander
• 3 cans (14-1/2 ounces each) vegetable broth
• 2 cups cooked barley
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 teaspoons lemon juice

1. In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes.
2. Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.

onions, garlic, canola oil, carrot, jalapeno pepper, ground cumin, ground coriander, vegetable broth, barley, pinto beans, lemon juice

Taken from www.tasteofhome.com/recipes/mexican-bean-barley-soup/ (may not work)