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    Home » Recipes

    Mexican Bean and Barley Soup

    Published: Jan 16, 2020 · Modified: Nov 15, 2022 by Emily

    Jump to Recipe Print Recipe

    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 stovetop 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

    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.

    Jump to:
    • Ingredients
    • Nutrition
    • Substitutions
    • Storage
    • Top Tips
    • Can't find Barley at the store? Buy it online!
    • 📖 Recipe
    • 💬 Reviews
    2 bowls of mexican bean and barley soup featuring corn, zucchini, carrots, black beans and barley in a tomato based broth.  theincrediblebulks.com

    Ingredients

    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, and delicious, and will keep you full for hours.

    In addition to beans and barley, you'll find a lot of veggies in this soup, including onions, carrots, zucchini, yellow squash, and corn.

    Nutrition

    Nutrition Facts
    Mexican Bean and Barley Soup
    Amount per Serving
    Calories
    217
    % Daily Value*
    Fat
     
    3.4
    g
    5
    %
    Saturated Fat
     
    0.5
    g
    3
    %
    Cholesterol
     
    0
    mg
    0
    %
    Sodium
     
    406
    mg
    18
    %
    Potassium
     
    551
    mg
    16
    %
    Carbohydrates
     
    36.9
    g
    12
    %
    Fiber
     
    10.4
    g
    43
    %
    Sugar
     
    3.1
    g
    3
    %
    Protein
     
    11.7
    g
    23
    %
    Calcium
     
    49
    mg
    5
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although theincrediblebulks.com attempts to provide accurate nutritional information, these figures are only estimates.

    This soup is full of nutrition! Barley is a whole grain that provides a lot of fiber and nutrients like manganese and the B vitamins. Unfortunately, it does contain gluten, so this soup is not gluten-free.

    Black beans provide a strong punch of plant-based protein. And we all know vegetables are full of necessary vitamins and minerals.

    Substitutions

    You can easily substitute or add whatever veggies you have on hand for this recipe.

    Pinto or kidney beans are a great substitute for black beans.

    If you don't have/like barley, you can use pretty much any other whole grain, like farro or wheat berries, you'll just have to adjust the cooking time because they have longer cook times than barley does.

    Storage

    Mexican Bean and Barley Soup should be stored in an air-tight container in the fridge for 3-5 days. You can reheat it on the stove or in the microwave.

    This soup can also easily be frozen. Before sticking it in the freezer, you'll want it to cool down completely to prevent freezer burn. If stored in a freezer-friendly container, it will last up to 6 months.

    For best results, the soup should be defrosted slowly. I recommend thawing it in the fridge for 24 hours and then reheating it on the stove.

    Top Tips

    • 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 teaspoon of garlic powder.
    • This recipe makes a lot and freezes up great! We usually get 2 meals for our family of 5 out of 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!

    As an Amazon Associate, I earn from qualifying purchases, at no cost to you. Thanks for supporting The Incredible Bulks.

    📖 Recipe

    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 minutes
    Cook Time: 30 minutes minutes
    Servings: 12
    Calories: 217kcal
    Print

    Ingredients

    • 1 onion, diced
    • 1 cup carrots, sliced
    • 1 cup zuchinni, sliced
    • 1 cup yellow squash, sliced
    • 1 tablespoon 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 teaspoon garlic powder
    • 1 tablespoon cumin
    • 1 teaspoon chili powder can always add more if you want it spicier
    • 2 teaspoon 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

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    Reader Interactions

    Comments

    1. Amanda Marie Boyle says

      September 11, 2020 at 4:26 am

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

      Reply
    2. Laura says

      September 11, 2020 at 4:30 am

      5 stars
      This is delicious. Thanks!

      Reply
    3. Sue says

      September 11, 2020 at 6:12 am

      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

      September 11, 2020 at 7:51 am

      5 stars
      This looks so incredible!

      Reply
    5. michele says

      September 12, 2020 at 6:48 am

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

      Reply
    6. Capri Lilly says

      September 12, 2020 at 1:41 pm

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

      Reply
    7. Mama Maggie's Kitchen says

      September 12, 2020 at 10:25 pm

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

      Reply
    8. Kristen says

      September 22, 2023 at 12:03 pm

      If I use hulled barley instead of pearl barley do I need to alter the cooking time?

      Reply
      • Emily says

        September 27, 2023 at 1:40 pm

        I've never used hulled barley in this soup, but it does generally take double the amount of time to cook hulled barley than pearled barley. Maybe increase the time to 20 minutes and let me know how it turns out.

        Reply

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    Hi! I'm Emily!

    I'm a mother of 4, trying to expand my kids' taste palate beyond buttered noodles. Shopping in the bulk section of the grocery store has helped us try new and healthy ingredients, and I hope to spread the bulk shopping love to you! Enjoy! 

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