I think the chicken broth I think gave it great flavor and I loved the rutabaga in it. The beans and barley left your taste buds wanting more. The jalapeno pepper gave it a hint of heat, if you like your soup with extra heat you may want to add extra jalapeno pepper.
The cumin, and coriander and garlic added wonderful flavor that made the soup delicious you wanting more.
And of course the best part is it was less than 200 calories!!
7 Servings Prep: 10 min. Cook: 35 min.
* I made a few changes, I used chicken broth and added a can of drained and rinsed navy beans also added a couple tbs. of chopped parsley and chopped cilantro to bump of the flavor*
Ingredients
• 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
Directions
• In a large saucepan, sauté 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.
Nutrition Facts: 1 serving (1 cup) equals 179 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 363 mg sodium, 30 g carbohydrate, 6 g fiber, 5 g protein.
