Tex-Mex style beans and pearl barley soup

I often crave a large bowl of a warm and hearty soup. This combination of veggies and beans with Tex-Mex flavors makes a scrumptious meal. And, it is a one-pot meal! The chewy texture and nutty flavor of the barley and the soft beans make this soup quite filling. And, it is very healthy. Pearl barley is a mildly processed version of the whole grain, barley. Although the processing removes some of the fiber, pearl barley still has a decent amount of fiber along with other macro- and micro-nutrients like protein, carbohydrates, calcium, iron, magnesium, potassium, manganese and folate. Besides the barley, this soup is packed with other good ingredients like beans, veggies, herbs and spices. Enjoy a large bowl of this soup along with some warm tortillas or bread.

Serves: 4, Prep time: 15 minutes, Cook time: 30 minutes

Ingredients:

• 1/2 cup black beans, soaked in water for 2-3 hours

• 1/2 cup white beans (I used great northern beans), soaked in water for 2-3 hours

• 1/2 cup of pearl barley, uncooked

• 1 tbsp olive oil

• 1/2 medium red onion, sliced

• 3 cloves of garlic, finely chopped

• 1 medium carrot, diced

• 1/2 green bell pepper, diced

• 1 medium zucchini, diced

• 1/4 cup corn kernels (fresh or frozen)

• 1/4 cup peas (fresh or frozen)

• 1/4 tsp ground turmeric

• 1 tsp chili powder

• 1/2 tsp ground cinnamon

• 1 tbsp ground cumin

• 1 tsp crushed black pepper

• 1 tbsp garlic powder

• 1 tsp paprika

• 3 tsp salt

• 1 tbsp dried oregano

• 2 tbsp diced Chipotle peppers (I used jarred peppers)

• One 15 oz. can of crushed tomatoes (or 3 to 4 chopped fresh tomatoes)

• 1 cup broccoli florets

• 1/4 cup chopped cilantro

• Lime wedges, green onions and shredded cheese for garnish

Directions:

1. In a pressure cooker or in a large pot, add olive oil and once warm, add the onions, garlic, carrots and bell peppers. Stir fry for 3-4 minutes.

2. Now add the zucchini, corn and peas and stir for a minute.

3. In a small bowl, mix all the dry spices, seasonings and herbs. Add to the vegetables and mix everything well.

4. Add the Chipotle peppers, tomatoes, pre-soaked beans and pearl barley into the pot along with 1.5 cups of water. Give it all a good mix and put the lid on the pressure cooker and cook for 30 minutes. If using a pot, put the lid on the pot and cook for 45 minutes or until beans are cooked.

5. Let the pressure cooker release its pressure naturally before opening it. Once open, add the broccoli florets and cilantro and mix to combine.

6. Add the soup to a bowl and garnish with chopped green onions and cheese. Serve with a wedge of lime.

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