Mexican Bean Barley Soup Recipes

Steps:

• In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.

Steps:

• For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
• To prepare, bring the steak to room temp, heat a grill pan to medium-high, shake off excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
• For the soup: Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
• In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
• To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.

Steps:

• In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.

Steps:

• Heat the oil in a saucepan over a medium heat, add the onion, fennel and garlic, and cook until softened and just beginning to brown, about 10-12 mins.
• Mash half the chickpeas and add to the pan with the tomatoes, stock and barley. Top up with a can of water and bring to the boil, then reduce the heat and simmer, covered, for 45 mins or until the barley is tender. Add another can of water if the liquid has significantly reduced.
• Add the remaining chickpeas and the butter beans to the soup. After a few mins, stir in the spinach and cook until wilted, about 1 min. Season and serve scattered with Parmesan.

Steps:

• In a large pot, heat oil over medium heat.
• Add pancetta and saute until golden brown and crispy, about 5 minutes.
• Remove with a slotted spoon to a plate lined with paper towels; set aside.
• Add onion, carrot, celery, and fennel to the pot; saute until softened, about 6 minutes.
• Add beans, garlic, rosemary, sage, thyme, and about 6 cups water, or as much as is needed to cover the beans by about 2 inches; bring to a boil.
• Decrease heat and simmer until beans are tender, about 1 1/2 hours.
• Discard rosemary, sage, and thyme sprigs.
• Meanwhile, cook barley according to package directions and set aside.
• Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth.
• Return to the pot, if necessary.
• Add barley and pancetta; bring to a simmer over medium heat.
• Season with salt and pepper to taste.
• Ladle into heated bowls, drizzle with olive oil and garnish with Parmesan curls.

Steps:

• In large Dutch oven, boil water, boullion, garlic and onion.
• Add zucchini and carrots, boiling until soft.
• Add corn, kidney beans, and black beans. Bring to a boil.
• Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally.
• Add cilantro to soup and stir.
• Finally, add barley. Simmer soup for 15 minutes, or until barley is soft.
• Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing.
• Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center.