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Southwestern Three-Bean & Barley Soup

November/December 2010

Your rating: None Average: 3.6 (314 votes)

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



READER'S COMMENT:
"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

12/27/2011
Blank canvas

This is a great winter warmer. My thanks to the previous reviewers who advised increasing the seasoning. I had a bone from a spiral ham and though, it's not low sodium, it makes an excellent broth. I refrigerated and skimmed the fat from the stock and made the recipe as directed except I ONLY had navy beans and barley in the pantry. I increased the amount of veggies and spices. The end result was outstanding!

Lots of options; easy
Comments
11/14/2011
This soup is great!

After reading the reviews I adjusted the recipe accordingly and doubled the spices added 2 t Mexican oregano, chopped hot pepper (fresh or dried), and added more carrots and celery. I used 6 cups of water because I like a thick and hearty soup and call it a meal. I also added the barley in the last 1/2 hour of cooking because I like is chewy.

Easy & Inexpencive
Comments
04/15/2011
Worst Soup Ever

Was extremely disappointed in this soup. It had no taste -it was like eating water with beans. I gave it as a give and even my friends said is was tasteless (how embarassing.) I usually find great delicious recipes from this magazine so I had no hesitation giving it as a gift without trying it out first...big mistake. The only thing that made the soup edible was adding tons of salsa. Did anyone in the test kitchen even try this soup before publishing it?

Easy
Comments
04/12/2011
these beans are yummy

I bought dried beans for the first time to make this recipe. I like to play with the seasonings and adjust while it's simmering. I taste it every 30 min or so (when checking to see if I should add water) and add according to taste. I usually start out with low-sodium chicken stock, so more salt than the recipe lists is always needed. I love throwing everything in a pot and leaving it to simmer for a few hours. Easily freezes and reheats too.

Healthy, high fiber, easy
Comments
03/16/2011
Not very good

My husband put a good tablespoon of hot sauce in his bowl so that he could try to enjoy this soup. I felt like it tasted like cardboard. Just not good at all- no flavor!

Easy
Comments (1)

2 comments

 
aengland0048 wrote 4 years 22 weeks ago

I think that if this recipe (as is written) is not regarded as excellent by most people, it should be scrapped - & adjusted by the editors until they develop a superior soup. I don't want to spend time on a mediocre recipe, when there are plenty of better ones out there. Thanks for the warning. :-/

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