Mexican Bean Barley Soup Recipe

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Mexican Bean Barley Soup Recipe
Mexican Bean Barley Soup Recipe photo by Taste of Home
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Mexican Bean Barley Soup Recipe

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1 1 1
Publisher Photo
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.
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
7 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 medium turnip, peeled and diced
  • 1 medium carrot, diced
  • 2 tablespoons finely chopped jalapeno pepper*
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 2 cups cooked barley
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 teaspoons lemon juice

Directions

In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Bean Barley Soup in Country Woman May/June 2002, p31

Nutritional Facts

1 cup: 179 calories, 5g fat (1g saturated fat), 0 cholesterol, 363mg sodium, 30g carbohydrate (6g sugars, 6g fiber), 5g protein.

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  • 2 medium onions, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 medium turnip, peeled and diced
  • 1 medium carrot, diced
  • 2 tablespoons finely chopped jalapeno pepper*
  • 1-1/2 teaspoons ground cumin
  • 1/2 teaspoon ground coriander
  • 3 cans (14-1/2 ounces each) vegetable broth
  • 2 cups cooked barley
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 2 teaspoons lemon juice
  1. In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly. Yield: 7 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Bean Barley Soup in Country Woman May/June 2002, p31

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sjmm User ID: 5661986 126923
Reviewed Jan. 18, 2011

"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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