Zesty Southwestern Bean & Barley Medley
Warm up with a bowl of our Zesty Southwestern Bean & Barley Medley, a hearty soup bursting with vibrant flavors and nourishing ingredients. This delightful blend of three types of beans, invigorating spices, and wholesome barley creates a filling, low-protein dish that’s perfect for any time of year. Garnish each serving with fresh cilantro and a squeeze of lime for an added burst of freshness and zest. Ideal for cozy lunches or dinners, this soup is not only a treat for the taste buds but also a satisfying meal option for health-conscious eaters.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
extra virgin olive oil
1 (tablespoon)
onion
1 (large, diced)
celery rib
1 (large, diced)
carrot
1 (large, diced)
water
9 (cups)
reduced-sodium chicken broth or vegetable broth
32 (ounce carton or 4 cups)
pearl barley
1/2 (cup)
dried black beans
1/3 (cup)
dried great northern beans
1/3 (cup)
dried kidney beans
1/3 (cup)
chili powder
1 (tablespoon)
ground cumin
1 (teaspoon)
dried oregano
1/2 (teaspoon)
salt
3/4 (teaspoon)
Instructions
1
1. In a large Dutch oven, heat the extra virgin olive oil over medium heat until shimmering.
2
2. Add the diced onion, celery, and carrot to the pot, stirring occasionally. Cook until the vegetables are softened, approximately 5 minutes.
3
3. Pour in the water and reduce-sodium chicken broth (or vegetable broth), then add the pearl barley, black beans, great northern beans, kidney beans, chili powder, ground cumin, and dried oregano.
4
4. Increase the heat and bring the mixture to a lively simmer. Once simmering, reduce the heat to maintain a gentle simmer.
5
5. Cook the soup, stirring occasionally, for about 1 ¾ to 2 ½ hours, or until the beans are tender. During cooking, add more water by the ½ cup if the soup becomes too thick.
6
6. Once the beans are cooked to your liking, season your soup with salt. Taste and adjust the seasoning if necessary.
7
7. Serve hot, garnished with fresh chopped cilantro and a squeeze of lime for an extra zing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Zesty Southwestern Bean & Barley Medley?
It is a hearty soup featuring a blend of three types of beans, wholesome barley, and invigorating spices, designed as a nourishing and filling low-protein meal.
Is this recipe suitable for vegetarians?
Yes, the recipe can be made vegetarian by using the recommended vegetable broth option instead of chicken broth.
What are the primary flavors in this dish?
The dish features vibrant southwestern flavors created by a combination of chili powder, ground cumin, and dried oregano.
How long does the soup need to simmer?
The soup should be cooked for approximately 1 3/4 to 2 1/2 hours, or until the beans reach the desired tenderness.
What three types of beans are used?
The recipe uses dried black beans, dried great northern beans, and dried kidney beans.
What kind of barley should I use?
The recipe specifically calls for 1/2 cup of pearl barley.
Which vegetables are used in the base?
The vegetable base consists of one large diced onion, one large diced celery rib, and one large diced carrot.
What type of oil is recommended for sautéing?
One tablespoon of extra virgin olive oil is used to heat the vegetables.
Can I use vegetable broth?
Yes, you can use either a 32-ounce carton of reduced-sodium chicken broth or an equal amount of vegetable broth.
How much chili powder is required?
The recipe calls for 1 tablespoon of chili powder.
How much ground cumin is needed?
You will need 1 teaspoon of ground cumin.
How much dried oregano is included?
The recipe includes 1/2 teaspoon of dried oregano.
How much water is added to the pot?
The initial recipe requires 9 cups of water.
What should I do if the soup gets too thick while simmering?
If the soup becomes too thick during the long cooking process, you can add more water by the 1/2 cup.
When should I add salt to the soup?
Salt should be added at the end once the beans are cooked to your liking.
What are the recommended garnishes?
The soup is best served garnished with fresh chopped cilantro and a squeeze of lime.
Is this recipe low in protein?
Yes, this dish is described as a satisfying low-protein option for health-conscious eaters.
What type of pot is best for this recipe?
A large Dutch oven is recommended for heating the oil and cooking the soup.
How much of each dried bean is required?
The recipe uses 1/3 cup each of dried black beans, dried great northern beans, and dried kidney beans.
At what heat should I cook the vegetables?
The onion, celery, and carrot should be cooked over medium heat.
How long should I sauté the vegetables?
Cook the diced vegetables until they are softened, which takes approximately 5 minutes.
How much salt is suggested?
The recipe suggests 3/4 teaspoon of salt, though you should taste and adjust as necessary.
What is the first step in the instructions?
The first step is to heat the extra virgin olive oil in a large Dutch oven over medium heat until shimmering.
Should the broth be full-sodium or reduced-sodium?
The recipe specifies using reduced-sodium chicken or vegetable broth.
Is the onion supposed to be large or small?
The recipe calls for one large onion.
How do I start the simmering process?
Increase the heat to bring the mixture to a lively simmer, then reduce the heat to maintain a gentle simmer.
How many ingredients total are in this recipe?
There are 14 ingredients in total.
Is this soup good for meal prepping?
Yes, it is described as ideal for cozy lunches or dinners and is a hearty, filling meal.
What adds a 'burst of freshness' to the dish?
The fresh cilantro and squeeze of lime added at the end provide a burst of freshness and zest.
Does the recipe use dried or canned beans?
This recipe specifically uses dried beans, which explains the longer simmering time.