MEXICAN BEAN BARLEY SOUP
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.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
SLOW-COOKER BEAN AND BARLEY SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 8h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
- Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
- Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.
Nutrition Facts : Calories 463 calorie, Fat 16 grams, SaturatedFat 5 grams, Cholesterol 4 milligrams, Sodium 2693 milligrams, Protein 23 grams, Sugar 11 grams
FLAVORFUL MEXICAN CHICKEN & BARLEY SOUP
This soup is so flavorful the first bite made my husband moan. It is chocked full of veggies with every bite. My kids eat every last drop, and often ask for more. Each taste is full of flavor, no one would ever guess it is so healthy for you. It is a great way to use up those garden vegetables in the summer, or make a cold winter day cozy and delectable. For those who are more timid, just scale back on the spices. We eat it with crusty bread sliced with butter, and some freshly sliced mango on the side to add a hint of sweet to the meal. This soup is easy to prepare, and freezes well for quick dinners later. Enjoy!
Provided by PrincessSarahNP
Categories Grains
Time 30m
Yield 18-20 serving(s)
Number Of Ingredients 17
Steps:
- In large Dutch oven, boil water, boullion, garlic and onion.
- Add zucchini and carrots, boiling until soft.
- Add corn, kidney beans, and black beans. Bring to a boil.
- Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally.
- Add cilantro to soup and stir.
- Finally, add barley. Simmer soup for 15 minutes, or until barley is soft.
- Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing.
- Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center.
Nutrition Facts : Calories 180.7, Fat 1.7, SaturatedFat 0.3, Sodium 134.2, Carbohydrate 37.3, Fiber 8.5, Sugar 4, Protein 7.8
BEAN AND BARLEY SOUP
Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
- Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.
Nutrition Facts : Calories 460, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 18 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 9 g, TransFat 0 g
MEXICAN BEAN SOUP
Make and share this Mexican Bean Soup recipe from Food.com.
Provided by jazmine9293
Categories Stew
Time 4h30m
Yield 8-12 serving(s)
Number Of Ingredients 13
Steps:
- 1.) In a medium pot put 1/2 lb of pinto beans along with water and boil on high for 4 hours or untill soft adding more water as needed.
- 2.)Mean While slice bacon into small peices, cube winners and canadian bacon into small cubes. (Do so ones beans are almost cooked) Slice vegtables small(tomatoe,Jalapeno,onion and cilantro ) and set aside.
- 3.) In a large pan fry bacon untill medium brown and put bacon and bacon fat along with boiling beans.Now reduce pot to low.
- 4.) On same pan where bacon was sauted add winners and canadian bacon. Fry untill brown.
- 5.) Now add winners and canadian bacon to pot along with vegtables and seasoning and put heat on high for five minutes.
BEAN & BARLEY SOUP
Low-fat, vegetarian and super-healthy, this filling one-pot lunch or dinner is packed with chickpeas, butter beans and pearl barley
Provided by Chelsie Collins
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
- Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
- Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.
Nutrition Facts : Calories 488 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 78 grams carbohydrates, Sugar 11 grams sugar, Fiber 12 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
BARLEY BEAN SOUP
This is a good, basic everyday sort of soup, great in cold weather. It is vegetarian but not only vegetarians love it!
Provided by TishT
Categories Grains
Time 2h10m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a soup pot.
- Add the onions and garlic and saute until the onions are golden.
- Add all the remaining ingredients except the last 4.
- Cover with the water.
- Bring to a simmer, and simmer gently covered for 1 hour.
- At this time the barley and vegies should be tender.
- Add the beans, parsley, and dill.
- Season to taste with salt and pepper, then simmer for another 30 minutes over low heat.
- Serve at once or allow the soup to stand for an hour or so before serving, then heat through as needed.
- *Asthe soup stands, it will thicken, adjust the consistency as desired with additional water, then correct the seasonings.
WHITE BEAN 'N' BARLEY SOUP
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2 in. Bring to a boil; boil for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid. , In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
Nutrition Facts : Calories 193 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 831mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 9g fiber), Protein 10g protein. Diabetic Exchanges
BARLEY AND BEAN SOUP RECIPE
Take 10 minutes to prep this easy Barley and Bean Soup Recipe. Barley and sliced franks make this tomato-based bean soup hearty fare for a cold winter's night.
Provided by My Food and Family
Categories Home
Time 40m
Yield 8 servings, about 1 cup each
Number Of Ingredients 7
Steps:
- Combine ingredients in Dutch oven or large deep skillet.
- Bring to boil on medium heat 10 min., stirring occasionally. Cover.
- Simmer on medium-low heat 15 min. or until vegetables are crisp-tender, stirring occasionally.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 20 g, Fiber 5 g, Sugar 4 g, Protein 8 g
MEXICAN BEAN SOUP WITH GUACAMOLE
This warming, spiced vegetarian soup packs in goodness and is filling too. The quick-to-assemble guacamole topping tastes as good as it looks
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 30m
Number Of Ingredients 14
Steps:
- Heat the oil in a medium pan, add the onion (reserving 1 tbsp to make the guacamole later) and pepper and fry, stirring frequently, for 10 mins. Stir in the garlic and spices, then tip in the tomatoes and beans with their liquid, half a can of water and the bouillon powder. Simmer, covered, for 15 mins.
- Meanwhile, peel and de-stone the avocado and tip into a bowl, add the remaining onion, coriander and lime juice with a little chilli (if using) and mash well. Ladle the soup into two bowls, top with the guacamole and serve.
Nutrition Facts : Calories 391 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 20 grams fiber, Protein 15 grams protein, Sodium 0.46 milligram of sodium
MEXICAN BEAN SOUP
For our family's fall birthday bash, I make a big pot of this soup and serve it with plenty of oven-fresh corn bread.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 14 servings (4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Garnish with cheese and sour cream if desired.
Nutrition Facts : Calories 219 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 1251mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 16g protein.
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MEXICAN BEAN AND BARLEY SOUP - THE INCREDIBLE BULKS
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4.9/5 (16)Category SoupCuisine MexicanCalories 217 per serving
- Set the Instant Pot to "saute" and add olive oil to pot. Saute the carrots, onions, zucchini and squash until slightly tender, just about 5 mins.
- Add in all the other ingredients and give it a stir. Cancel the saute setting and seal the Instant Pot lid. Set to "pressure cook" and cook on high for 10 minutes.
- Manually release the steam and serve. Sprinkle the top with salt and pepper and a little cheddar cheese if desired. Enjoy!
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