Southwestern Three-Bean & Barley Soup Mix

Southwestern Three-Bean & Barley Soup Mix

13 Reviews
From: EatingWell Magazine, November/December 2010

Making your own dry soup mix from beans and spices couldn't be easier. Layered in a jar, it makes a very pretty gift.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ⅓ cup dried black beans
  • ½ cup pearl barley
  • ⅓ cup dried kidney beans
  • ⅓ cup dried great northern beans


  • Active

  • Ready In

  1. Layer chili powder, cumin, oregano, black beans, barley, kidney beans and great northern beans in a clean, dry 2-cup jar or bag.
  2. To turn the soup mix into a pot of soup: Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium heat. Add 1 diced large onion, 1 diced celery stalk and 1 diced carrot; cook, stirring occasionally, until softened, about 5 minutes. Add 9 cups water, 4 cups broth and the soup mix. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with ¾ teaspoon salt, or to taste.

Reviews 13

November 10, 2016
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By: Penelope Wall
I love this recipe. I've made the soup mix for gifts and have also made the soup. The slow cooker variation is my favorite, so easy and convenient.
April 05, 2015
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By: EatingWell User
I have not made this yet....BUT I make lots of soups in various forms.SOOO..ITHINK the instructions should say: FOR STOVE TOP use the 9 C water and 4 C.broth. The water will cook down ( UNcovered on STOVE) & beans will absorb some liquid. FOR CROCK POT use the 2 C water and 4C. Broth. Cook on high 6 ish hours or so. Check fluid level and reduce heat. That said, I like to use equal parts water and broth (LOW OR NO SOIUM) ....for stove top I start with 6 C each then add another 1/2 cup each , IF needed..... For CROCK POT ..3 C. Each. My preference for stock is Beef stock....even if adding the spicy chicken sausage, suggested by another reviewer.( good tip) BUT IF YOU REALLY WANT TO CONFUSE THE ISSUE....Add in a can of Rotel tomatoes, but maybe reduce water by 1 to 1 1/2 C. Original Rotel is spicy, while the one with Lime & Cilantro has less kick.....skip the one labled mild, as it is very bland. For the dry mix of spices I add 1t. Garlic powder ( NOT GALIC SALT) I am not a fan of cilantro, but the cilantro in the Rotel is not very noticeable at all. For those that like cilantro, add about a1/4 cup chopped cilantro during laat 10 minutes of cooking. Then serve more on the side.
January 06, 2015
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By: challman
Great gift and nice to have something that wasn't SWEET! This is really a great tasting food, just don't tell them that it is actually good for them! And so nice to offer something that did not have sugar in it. I got ALOT of wonderful comments. People really appreciated they had this easy to do recipe ready when everyone was home over the holidays. As a giver and an eater I would HIGHLY recommend this! Pros: VERY easty to put togther as a gift and easy to make Cons: Needs more spice but as that is SO personal, it is good it is not added up front
December 13, 2014
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By: EatingWell User
Great Gift I have given this as a gift on many occasions. It is awesome! We mix it with spicy chicken sausage to make a great meal!
December 07, 2012
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By: EatingWell User
Southwestern Three-Bean & Barley Soup Mix Delicious and super easy to prepare. I made it on the stove with 9 cups of water and 4 cups of beef broth. Simmered for 2 hours and 15 minutes. Using as gifts this Christmas in 1/2 quart mason jars.
December 09, 2011
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By: EatingWell User
If only an editor would read these reviews... I'm going to give this as hostess gifts to friends and family this holiday season, and I really wish I could give them the proper cooking instructions! I figure the 13 cups of liquid must have a purpose... right? I know the beans are dried, so perhaps the reason for so much liquid is because the recipe basically calls for soaking them and cooking them at the same time??? And during the 2-2 1/2 hours of cooking there should be significant evaporation, right??? I guess I'll cross my fingers & hope for the best. Wish I had time to try it before the first round of parties this weekend! Pros: looks pretty when assembled! Cons: confusing instructions vs reviews
December 07, 2011
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By: EatingWell User
Thank Goodness for this Review Section. . . . . . because I could not find a Contact Us (by phone or email) link to ask about the 2 vs. 9 cups of water discrepancy in the reviewer's comments and directions for making soup. I've rated the soup POOR because of how it is written up, NOT on taste, because I haven't made it. I'm going on FAITH that 2 cups of water is correct and that the veggies will release a lot of water because family and friends will put a contract out on me if 2 cups is incorrect. I'll have to enter the Witness Protection Program for safety until their anger blows over! We hate to make failures! Pros: Was sold on making this gift for Christmas due to the gorgeous photograph! Cons: Proofreader didn't catch the 2 cups vs. 9 cups of water but the readers sure did!
December 06, 2011
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By: EatingWell User
How much water??? The instructions here say NINE cups of water and FOUR cups of broth. Is that correct? Where did the reviewer get the TWO cups of water?
December 05, 2010
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By: EatingWell User
It makes a delicious thick soup & a great gift! I made it in my crock-pot/slowcooker. Although the recipe calls for only 2 cups of water, I still used the 4 cups of broth. I'm making it today with ham broth instead of chicken broth & a ham bone, with a little bit of ham added---to see how it is with some meat.
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