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Southwestern Three-Bean & Barley Soup

November/December 2010

Your rating: None Average: 3.6 (351 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

30 Reviews for Southwestern Three-Bean & Barley Soup

01/16/2016
Easy Vegan Crockpot Soup

I used exactly the volume of liquids for the crockpot version, doubled the spices like some others said and cooked on high for about 10 hours-after soaking the beans overnight. The beans were done perfectly but carrots and celery were mush by then. The amount of liquid was perfect but I do like thick soups. Not sure how to get around the overcooked vegetables and perfect bean conundrum.

really simple, uses ingredients on hand
Comments
10/14/2014
Anonymous
Could use extra flavor

being a soup made of beans and vegetables, maybe i was hoping for more than i should have been, but there was very little flavor. however, this was a very easy fix. I added salt to taste in my bowl, and since i was eating from right out of the pot, i added a little bit of whole milk to cool the soup down. Once i had done this, the soup was divine!

really healthy and light, love, love, love the texture of the barley!
Comments
11/13/2013
Anonymous
Not Crockpot Friendly

This recipe may be okay cooked on the stovetop but doesn't lend itself to crockpot cooking. The barley was mushy and slimy which was a turn off. The seasoning it called for was not enough so it was very bland. I had to add a lot more just to make it edible.

The recipe was undeniably healthy and easy
Comments
10/26/2013
Anonymous
Zesty and healthy!

I made this in slow cooker. I subbed drained canned beans, to expedite cooking. Added rotel tomatoes and tripled spices. I subbed some already cooked quinoa for the barley. I also used my immersion blender to liquify about two cups worth. Gave the broth a creamy texture. Still used two cups of broth.Really loved it!

Easy, cheap
Comments (2)

2 comments

Anonymous wrote 2 years 20 weeks ago

If you used cooked quinoa did

If you used cooked quinoa did you still use 9 cups of water?

Anonymous wrote 2 years 20 weeks ago

I was wondering if you could

I was wondering if you could substitue quinoa

02/17/2013
Anonymous
Excellent!

I made this with vegetable broth and added a can of diced tomatoes. This soup is amazing. I did make a double batch and I'm really happy I did.

Easy, vegetarian, hearty, healthy
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