Southwestern Three-Bean & Barley Soup

November/December 2010

Your rating: None Average: 3.6 (307 votes)

Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

"I wonder about the slow cooker version of this recipe - it indicates to use 2 cups of water instead of 9 cups. Can this be incorrect? It doesn't seem like nearly enough water to soften the beans. "
Southwestern Three-Bean & Barley Soup

29 Reviews for Southwestern Three-Bean & Barley Soup

will make again

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!

easy and healthy
Easy to prepare

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.

Great flavor
Soup done just right

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.

cooks nicely, no unusual ingredients, wholesome, great tasting

This was a good soup but there are better soups on this site.

Very hearty, good tasting winter stew

I made this soup in the slow cooker with a few minor adjustments. First, I soaked the beans in a bowl of water for about an hour before putting into the slow cooker. I also added a can of ro tel diced tomatoes and chiles for a little flavor and spice. I added the liquid as modified in the recipe for a slow cooker, and really like the way this came out, very hearty and thick, almost like a stew. I would suggest adding more water if you like your soups a bit thinner. My husband added a little tobasco, but he likes a lot more heat than I do, I thought it was perfectly seasoned. Definitely a keeper!


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