Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired. Source: EatingWell Soups Special Issue April 2016

EatingWell Test Kitchen



  • Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. 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 salt.



Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

205 calories; 3.2 g total fat; 0.5 g saturated fat; 455 mg sodium. 466 mg potassium; 36.4 g carbohydrates; 10.6 g fiber; 3 g sugar; 8.8 g protein; 2463 IU vitamin a iu; 4 mg vitamin c; 110 mcg folate; 83 mg calcium; 3 mg iron; 65 mg magnesium;

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