Recipe - Over-Easy Green Chile Enchiladas

1 cup Dried Red Kidney Beans
1 cup Dried White Kidney Beans
One half cup Dried Black Turtle Or Small
Red Beans
One half cup Quick Cooking Barley
1 lg Onion; chopped
1 tablespoon Olive Oil
1 tablespoon Minced Fresh Garlic
1 tablespoon Finely Chopped Dried
Mushrooms
2 teaspoon Ground Coriander
2 teaspoon Minced Ginger Root
One fourth teaspoon Ground Cloves
1 Bay Leaf
8 cup Vegetable Broth
1 teaspoon Salt
1 1 ounce Can Corn; drained,
up to
3 tablespoon Minced Fresh Parsley

Combine the beans, barley, onion, oil, garlic, mushrooms, coriander,
ginger, cloves, bay leaf and broth in a large slow cooker. Cook on low heat
over night, or until beans are tender.

Remove bay leaf. Stir in salt, corn and parsley. Soup can be thinned if
desired by adding hot vegetable broth. Serve hot. VARIATIONS:

Add 1 tbs chili powder, 2 tsp ground cumin and a minced fresh or canned
jalapeno chile to the soup for a TexMex slant. Stir in One fourth cup minced
fresh cilantro in place of the parsley. Serve over rice if desired.

Recipe by: The No Tofu Veg Cookbook

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