Rating: 3.5 stars
30 Ratings
  • 5 star values: 7
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 3

Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

Source: EatingWell Soups Special Issue April 2016


Read the full recipe after the video.

Recipe Summary

2 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with salt.



Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition Facts

about 1 1/3 cups
205 calories; protein 8.8g; carbohydrates 36.4g; dietary fiber 10.6g; sugars 3.4g; fat 3.2g; saturated fat 0.5g; vitamin a iu 2462.6IU; vitamin c 3.5mg; folate 110.1mcg; calcium 82.6mg; iron 2.9mg; magnesium 65.3mg; potassium 465.9mg; sodium 454.5mg; thiamin 0.2mg.

2 starch, 1 vegetable, 1 lean meat, 1/2 fat