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!
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
My whole family, including my veggie husband, and my two kids, liked this soup for a warm, healthy February dinner. I didn't have dried beans so used canned. Based on other readers' reviews and my own slow cooker experience, I first sauteed the onion with some garlic and the one teaspoon of cumin and one of chili powder written in the recipe. Then, I put it in the slow cooker along with the cut up carrots, a diced red pepper, well-rinsed canned beans (I used about 2/3 cup of each kind), 3/4 cup barley, a can of no-salt added diced tomatoes with the liquid, and more cumin, chili powder (about another 2 -3 teaspoons at least!), a very small amount of kosher salt, dried oregano (also doubled), and pepper. I cooked in on low for 6 hours. Before serving, I added another two cups of water to make it more soup like. It smelled great, tasted good, and best of all had lots of good protein and veggies!
I used what dry beans I had: black, red kidney, and garbanzo. No pearl barley, so I used wheat berries. I put red pepper flakes in everything I cook, and was generous with the pepper. Fried green pepper along with the onions. I cooke this in a slow cooker, and added a can of peas for the last 2 -3 hours. They added a little sweetness, and a richer sauce. I ended up with a very good soup with an interesting flavor: the mushiness of the peas, the pop of wheat berries, and the chewiness of the beans. This amended recipe goes into the tried and approved box.
I doubled the veggies and the soup turned out great. It's healthy and great tasting. Will definitely be making this again.
I made this in the slow cooker, putting everything in the cooker before leaving for work. I used all the liquid called for in the recipe: the four cups of vegetable broth and nine cups of water. I doubled the seasoning and increased the beans to 5/8c each of three types. We also used 1/2c dried carrots, making this addition about an hour before serving. The whole thing cooked for 10 hours on low. The beans were perfectly done, and the seasoning was delicious. Playing up the southwestern theme, I offered sliced pickled jalapenos and grated cheese as toppers. I'm adding this to my recipe box!