Mexican Bean Barley Soup

You cannot go wrong with this healthy low calorie soup.

7 ServingsPrep: 10 min. Cook: 35 min.
 
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, 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.
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.