Southwestern Three-Bean & Barley Soup Recipe

Recipe By Slurrp

This Southwestern Three-Bean & Barley Soup is a hearty and flavorful dish that combines the goodness of three different types of beans and barley. Packed with protein, fiber, and essential nutrients, this soup is not only delicious but also nutritious. The combination of spices and vegetables gives it a southwestern twist, adding a burst of flavor to every spoonful. Perfect for a cozy dinner or a comforting lunch, this soup is sure to satisfy your taste buds and keep you warm on a chilly day.

4.9
10 Rating -
Rate
Non Vegdiet
10hr 15minstotal
10hr 15m.total
Southwestern Three-Bean & Barley Soup
plan
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ingredients serve

Ingredients for Southwestern Three-Bean & Barley Soup Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 0.17 Bell Pepper, Diced
  • 0.17 teaspoon Cumin
  • 0.17 teaspoon Chili Powder
  • 0.08 teaspoon Dried Oregano
  • 0.67 cup Vegetable Broth
  • 0.17 can Diced Tomatoes
  • 0.17 can Black Beans, Drained And Rinsed
  • 0.17 can Kidney Beans, Drained And Rinsed
  • 0.17 can Pinto Beans, Drained And Rinsed
  • 0.08 cup Barley
  • As required Salt And Pepper To Taste
  • as per your need Fresh Cilantro For Garnish

Directions: Southwestern Three-bean & Barley Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions, garlic, and bell peppers, and sauté until softened.
  • STEP 2.Add cumin, chili powder, and oregano to the pot, and cook for another minute to release the flavors.
  • STEP 3.Add vegetable broth, diced tomatoes, beans, and barley to the pot. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the barley is tender.
  • STEP 4.Season with salt and pepper to taste. Serve hot and garnish with fresh cilantro, if desired.

Cooking Tips

  • You can use any combination of beans you like, such as black beans, kidney beans, and pinto beans.
  • For a spicier soup, add a diced jalapeno pepper or a pinch of cayenne pepper.
  • If you prefer a thicker soup, you can mash some of the beans with a fork or blend a portion of the soup in a blender before serving.

Storage and Serving

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat the soup on the stovetop or in the microwave before serving.
  • Serve the soup with a side of crusty bread or tortilla chips for a complete meal.
Nutrition
value
252
calories per serving
8 g Fat26 g Protein17 g Carbs6 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    26g
  • Carbs
    17g
  • Fiber
    6g

MacroNutrients

  • Carbs
    17g
  • Protein
    26g
  • Fiber
    6g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    3mg
  • Vitamin A
    580mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    59mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    77mg
  • Manganese
    < 1mg
  • Phosphorus
    230mg
  • Selenium
    27mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp