This recipe may be okay cooked on the stovetop but doesn't lend itself to crockpot cooking. The barley was mushy and slimy which was a turn off. The seasoning it called for was not enough so it was very bland. I had to add a lot more just to make it edible.
Southwestern Three-Bean & Barley Soup
From EatingWell: November/December 2010
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
28 Reviews for Southwestern Three-Bean & Barley Soup
I made this in slow cooker. I subbed drained canned beans, to expedite cooking. Added rotel tomatoes and tripled spices. I subbed some already cooked quinoa for the barley. I also used my immersion blender to liquify about two cups worth. Gave the broth a creamy texture. Still used two cups of broth.Really loved it!
I made this with vegetable broth and added a can of diced tomatoes. This soup is amazing. I did make a double batch and I'm really happy I did.
This recipe was great for the crock pot. But I can't imagine seven less cups of water! I made it on the stove and then put it in the crock pot. That way I didn't have to stir it. It's still very good. I can see that reducing the liquid would make it thicker. I might try it that way next time.