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Mexican Bean and Barley Soup

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Classic vegetable barley soup gets a hearty update with beans and spices inspired by the flavor of Mexico. Mexican Bean and Barley soup is tasty, healthy and perfect for an easy meal. Instant Pot or stove top friendly!

A very close up view of Mexican Bean and Barley Soup.  Black beans, yellow and green zucchini, corn and carrots.  Don't forget the barley.  theincrediblebulks.com

Bulk items used: barley

I was inspired to make Vegetable Barley soup thanks to a Costco run. (Does anyone else make Costco trips a family occasion, purely so everyone can have fun trying samples?) One of the samples was for their “Organic Chopped Vegetable and Barley Soup.” One of my daughters, (the one who hates all food), tried it and said she loved it. I almost threw 3 containers of it in the cart. “Yay! Something healthy she likes!” But then decided I could probably make it at home, which would be less expensive and the soup would have less sodium in it.

That week we made tried “Instant Pot Vegetable Soup with Barley” It was delicious and everyone loved it. The problem, however, was that everyone was really hungry like an hour and a half after dinner. All the veggies were really filling, but it needed more protein to keep us feeling full. Thus, Mexican Bean and Barley soup was born.

2 bowls of mexican bean and barley soup featuring corn, zucchini, carrots, black beans and barley in a tomato based broth.  theincrediblebulks.com

I feel like any kind of bean would have been a good addition to this soup, but because Mexican food is my favorite, I decided to add Black Beans. I also updated the seasonings from the Italian family (bay leaves and parsley) to the Mexican family (cumin, chili powder, and garlic). It’s healthy, delicious and will keep you full for hours. I hope you enjoy!

Tips for Making Mexican Bean and Barley Soup

  • This recipe can be made in the Instant Pot or on the stove. I prefer the Instant Pot, because it blends the flavors together and takes a little less time. I also just really like being able to turn on the Instant Pot and walk away. It will still be great if made on the stove though!

  • If you don’t feel like mincing fresh garlic (I’m too lazy at least half the time), just substitute in 1 tsp of garlic powder.

  • This recipe makes a lot and freezes up great! We usually get 2 meals for our family of 5 out this recipe, plus a couple of extra bowls for lunch for some of us.

  • Sprinkle a little cheddar cheese on top if you want to make it even more delicious!
A bowl of Mexican bean and barley soup featuring corn, zucchini, carrots, black beans and barley in a tomato based broth.  Cheddar Cheese is melting into the soup on top and a spoon is below the bowl, ready for eating. theincrediblebulks.com

Never cooked with barley before? Check out “A Complete Guide to Cooking with Barley” to learn everything you need to know about why you should be eating more of this tasty whole grain.

Can’t find Barley at the store? Buy it online!

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Mexican Bean and Barley Soup

Adding beans and spices gives a hearty update to the classic Vegetable Barley soup. Mexican Bean and Barley soup is tasty, healthy and perfect for an easy meal. Instant Pot or stove top friendly!
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 12
Calories: 217kcal
Print

Ingredients

  • 1 onion, diced
  • 1 cup carrots, sliced
  • 1 cup zuchinni, sliced
  • 1 cup yellow squash, sliced
  • 1 tbsp olive oil
  • 1 cup frozen corn
  • 2 cans black beans 15 oz can
  • 1 cup dry pearl barley
  • 6 cups broth chicken or vegetable if vegetarian
  • 5 cloves garlic or 1 tsp garlic powder
  • 1 tbsp cumin
  • 1 tsp chili powder can always add more if you want it spicier
  • 2 tsp oregano
  • cheddar cheese sprinkle on top if desired
  • salt and pepper as desired

Instructions

  • 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!
Please give this recipe a rating!Or leave me a comment to let me know what you think

Notes

If making this recipe on the stove, instead of instant pot, use a large stock pot.  Saute the veggies as described and add the remaining ingredients and bring to a boil.  Then you can reduce the heat, cover and simmer until the barley is soft.  About 30 mins.  

Nutrition

Calories: 217kcal | Carbohydrates: 36.9g | Protein: 11.7g | Fat: 3.4g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 406mg | Potassium: 551mg | Fiber: 10.4g | Sugar: 3.1g | Calcium: 49mg | Iron: 3mg

Filed Under: Barley, Beans, Featured, Main Dish, Recipes, Soup, Vegetarian

Reader Interactions

Comments

  1. Amanda Marie Boyle says

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    5 stars
    Really great recipe. I love finding bean soups, then I can call it a meal.

    Reply
  2. Laura says

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    5 stars
    This is delicious. Thanks!

    Reply
  3. Sue says

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    5 stars
    This soup is great! The Mexican spices give great flavor, and the beans and barley make it so hearty! This will be a staple in my house this winter!

    Reply
  4. Christina says

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    5 stars
    This looks so incredible!

    Reply
  5. michele says

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    5 stars
    Love those small red beans – they add such great flavour!

    Reply
  6. Capri Lilly says

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    5 stars
    This soup is so flavorful! Thanks for the recipe!

    Reply
  7. Mama Maggie's Kitchen says

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    5 stars
    I think I just heard my tummy growl. lol! Must print the recipe.

    Reply

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