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Wonderfully warming, this soup is always on the menu for the retreats we host on our woodland farm. Everyone enjoys spooning up its yummy vegetable broth and hearty mix of beans and barley. When I really want to bring smiles, I serve a basketful of my homemade onion-herb bread with it.
This recipe is:
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Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 serving (1 cup) equals 179 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 363 mg sodium, 30 g carbohydrate, 6 g fiber, 5 g protein.
Originally published as Mexican Bean Barley Soup in Country Woman May/June 2002, p31
Chopping OnionsI’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
I’ve found that the best way to chop onions with no tears is to place the cutting board on top of the stove and turn the vent fan on high. —Gloria D., Courtenay, British Columbia
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Reviewed on Jan. 18, 2011 by sjmm
I expected a spicy soup but was disappointed at how bland it was.I used serrano peppers,but could not taste them in the finished product.I added some Old Bay seasoning to the leftovers and it helped,but I don't think I will use this recipe again
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