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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 2010

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Read the full recipe after the video.

Recipe Summary test

total:
10 mins
Servings:
6

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Layer chili powder, cumin, oregano, black beans, barley, kidney beans and great northern beans in a clean, dry 2-cup jar or bag.

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  • 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

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

Try the slow-cooker variation for an easy load-and-go meal. Get the recipe: Slow-Cooker Southwestern Three-Bean & Barley Soup.

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