Ingredients
2 medium onions, chopped3 garlic cloves, minced2 tablespoons canola oil1 medium turnip, peeled and diced1 medium carrot, diced2 tablespoons finely chopped jalapeno pepper1-1/2 teaspoons ground cumin1/2 teaspoon ground coriander3 cans (14-1/2 ounces each) vegetable broth2 cups cooked barley1 can (15 ounces) pinto beans, rinsed and drained2 teaspoons lemon juice
Preparation
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.
Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.
