Mexican Bean Barley Soup
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
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