Lynn's Barley Bean Soup
1 tbsp olive oil
2 cup onions, chopped
4 each garlic cloves
3 tbsp jalapenos, minced
1 each carrot, diced
1 each turnip, diced
1 1/2 tsp cumin
1/2 tsp coriander
5 cup stock, or water
1 tbsp minced fresh epazote leaves optiona,
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 sauté 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.
1500–1000
B.C.
Ikhnaton develops monotheistic religion in
Egypt
(c. 1375 B.C.). His successor,
Tutankhamen, returns to earlier gods. Moses leads Israelites out of
Egypt
into
Canaan
—Ten Commandments. Greeks destroy
Troy
(c. 1193 B.C.). End of Greek
civilization in
Mycenae
with invasion of Dorians. Chinese civilization develops
under Shang Dynasty. Olmec civilization in
Mexico
—stone monuments; picture
writing.