Instructions:

Yield: 4 servings

1 tbsp Olive oil
2 cup Onions; chopped
4 ea Garlic cloves
3 tbsp Jalapenos; minced
1 ea Carrot; diced
1 ea Turnip; diced
1 1/2 tsp Cumin
1/2 tsp Coriander
5 cup Stock; or water
1 tbsp Minced fresh epazote leaves

2 cup Pinto beans; cooked or Anasazi beans
2 cup Cooked whole barley
1 tsp Lemon juice; to 2t
3 tbsp Red miso; or salt to taste
1/2 cup Cilantro; finely chopped

Heat oil and saute onions until clear, about 5 mins. Add garlic, peppers, carrot and turnips and saute until onion is tender. Stir in cumin and coriander and cook, stirring briefly, 2 mins. Add stock or water, and bring to a simmer. Cover and reduce heat to low. Simmer 20-30 mins, until veggies are tender.

Stir in epazote, if using, beans and barley and bring back to a simmer. Cook about 10 mins, until soup lightly thickens. Add lemon juice to taste.

In small bowl, whisk mise and a ladleful of soup broth to make a smooth paste; add to soup. If not using miso, add salt to pot. Stir in cilantro, reserving some for garnish.

*You may substitute black turtle beans for anasazi or pinto; add 1c corn kernals.