Bean and Barley Soup

  • No Longer Registered Posted: 04/14/09
    Worthy of a Special Occasion

    This didn't work out too well for me. It was very bland. I've read the recipe over and over and I don't think I missed anything.

  • Mandivola Posted: 01/04/09
    Worthy of a Special Occasion

    I really loved this soup! I have to admit that I didn't have dried pinto beans, but I used 3 cans of pinto beans instead. I used 2 cans for the whole and 1 can for the pureed part with 1 can-worth of water in the food processer. I saw the reviews that said it was a bit bland so in addition to the fresh parsley, I used fresh rosemary, frozen basil (had on-hand), smoked paprika, curry, dried oregano, and cayenne instead of tabasco. It was really tasty. Because I didn't soak the beans and cook them from dried, I used a different amount of water/broth. I used 3 cups chicken broth and about 3 cups water and it really thickens up as the barley cooks and the bean/water puree. It's very tasty with the parm, too. Very good and nutritious!

  • marsada6460 Posted: 10/13/11
    Worthy of a Special Occasion

    I only gave 3 stars because the recipe is pretty bland as written. It's totally tweekable, however. I added a can of stewed chopped tomatoes, and some frozen chopped spinach. Bumped up the seasoning with a teaspoon of Bragg's Sprinkle seasoning. It was spot on with some sweet buttery cornbread on the side.

  • aparker851 Posted: 10/31/11
    Worthy of a Special Occasion

    I didn't have dried beans, so I used 3 cans of different kinds of beans. Thanks to the "Mandivola" review, I added less water (I would've neglected to make the connection between lots of water and raw beans tonight... yawn). I also added a can of diced tomatoes, used cayenne instead of hot sauce, and tipped in a bunch of leftover quinoa and mushrooms at the end of cooking. This recipe is a great starting point for making bean soup... I think adding your own extras is mandatory.


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