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.