Made this according to the recipe in the slow cooker: 2 cups water and 4 cups broth. This was nowhere near enough liquid. Next time I will add canned tomatoes as other reviewers suggested.
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.
30 Reviews for Southwestern Three-Bean & Barley Soup
The only thing I added to make it perfect for us was some hot sauce! I may try a bit of garlic next time, but otherwise,
it has gone in my recipe file!
I followed the recipe and used the crock port version. It turned out like a rich stew. I reeally enjoyed it. Got better with age and made a great lunch.
I found it! For medical reasons, I cannot eat spicy foods although dried spices, onion, and garlic are okay. most soups are way too spicy for me. This was just right. It cooks nicely in the crock pot and was great for left-overs.