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+ servings

Mexican Bean and Barley Soup

From TheIncredibleBulks.com

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!


  • 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


  • 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!


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.  


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