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!
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
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.
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?
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.