We modified this recipe to just add some cut up chicken and turkey sausage. It was spectacular.
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.
29 Reviews for Southwestern Three-Bean & Barley Soup
I cooked in in the slow cooker for seven hours on low and it turned out like a great stew.
Modifications to the recipe:
-make sure to only put two cups of water instead of the nine if using in the slow cooker; if you want more of a soup, maybe add more.
- double the spices (oregano, chili pepper, cumin)
- add a can of rotel tomatoes and diced chili
Followed the suggestion of others and doubled the spices. Glad I did; I think it would have been very bland if I hadn't. It took a very long time to cook on the stove. At first I couldn't believe the amount of liquid called for: 11 cups in total. But I ended up adding about an additional cup of broth before it was finished. All and all, an excellent soup, just what we needed for a cold winter day.
I agree with the other viewers it needed more spice, and I made mine in crock pot so it did need more that 2 cups of water. I added my own seasonings, abodo and saizon and a drop of chipote sauce, and it came out real great