From the Kitchen of:  Bonnie

Source:  Country Woman - May/June 2002

 

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

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.

Yield:  7 servings