Instructions: 1. Cook barley: Put the barley into a pan, cover with water, bring to the boil, and simmer until tender. Drain, reserving the water for other use.

2. Soup: Lightly saute the garlic in the oil until it has softened, then add the chili and sweet pepper, and sprinkle in the cumin and chili powder or paprika. Cook for a few moments longer, then add the tomatoes, broth, and spinach. Cook for another 10 minutes or until the spinach is cooked through and the flavors have melded together.

3. THICKEN AND SEASON: Stir the refried beans into the soup, letting them dissolve and thicken the mixture, then add the coriander, mixed vegetables, oregano, and peanut butter. Cook the soup for a few minutes longer, then season, to taste with salt and pepper. Serve.

TIPS - Thickening a soup with frijoles refritos, or refried beans, gives a deep, substantial quality to the soup. Though it is a technique that came about by accident, no doubt frugal cooks throughout the Southwest of America and further afield have been doing the same for generations.

Serve this soup as a first course, accompanied by either flour tortillas or Chapatis, and follow with a salad such as Sonoma Salad of Grilled Goat Cheese, Caramelized Pecans, and Spinach.

Description: "with Barley and Vegetables Seasoned with Refried Beans and Peanut Butter"

NOTES : The name mission viejo simply means the old mission, a name Marlenas gave to this soup because the rustic chili, tomato, and bean seasonings reflect the cookery style of the Native Americans and Spaniards that characterized the early days of the California (then known as Nueva Espana or New Spain) missions that formed a trail winding up the coast of California as far north as San Francisco. REVIEW - We started out with half the recipe but ended up halving everything but the broth and spices. This is a hearty homestyle vegetable soup. Its just a little spicy and herbal because the peanut butter mellows and balances those flavors. We recommend you drain and rinse the cooked barley before adding to the soup unless you like thick starchy broth.

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