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Southwestern Three-Bean & Barley Soup Mix

November/December 2010

Your rating: None Average: 3.7 (55 votes)

Making your own dry soup mix from beans and spices couldn’t be easier. Layered in a jar, it makes a very pretty gift.



READER'S COMMENT:
"It makes a delicious thick soup & a great gift! I made it in my crock-pot/slowcooker. Although the recipe calls for only 2 cups of water, I still used the 4 cups of broth. I'm making it today with ham broth instead of chicken broth...
Southwestern Three-Bean & Barley Soup Mix Recipe

Makes: Enough dry soup mix for 8 cups soup

Active Time:

Total Time:

Nutrition Profile

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Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/3 cup dried black beans
  • 1/2 cup pearl barley
  • 1/3 cup dried kidney beans
  • 1/3 cup dried great northern beans

Preparation

  1. Layer chili powder, cumin, oregano, black beans, barley, kidney beans and great northern beans in a clean, dry 2-cup jar or bag.
  2. To turn the soup mix into a pot of soup: Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium heat. Add 1 diced large onion, 1 diced celery stalk and 1 diced carrot; cook, stirring occasionally, until softened, about 5 minutes. Add 9 cups water, 4 cups broth and the soup mix. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with 3/4 teaspoon salt, or to taste.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 1 month.

Nutrition

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Recipe Categories

Main Ingredient
Beans/Legumes
Preparation/ Technique
No-cook
Meal/Course
Dinner

Holiday
Christmas
Ease of Preparation
Easy
Ethnic/Regional
Southwest
Total Time
15 minutes or less
Servings
6

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