Mexican Bean and Barley Soup

4.94 from 16 votes

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 12

Calories: 217kcal

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!

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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!

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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