There’s nothing quite like a good black bean soup, especially with hints of the southwest inspiring the dish! I love spicy, hearty soups and this one surely won’t disappoint. I added barley to this recipe to increase both the nutrition and the flavor. Feel free to play with seasonings to your taste and have fun making this easy dish – also great for weekly meal prep! 💚🌱

Southwest Black Bean and Barley Soup

• 1 14oz can fire roasted tomatoes
• 1 14oz  can no-sodium corn
• 2 14oz cans low-sodium black beans, or 3 1/2 cups home-cooked black beans
• 1/2 cup dry pearl barley
• 1/2 large sweet onion, diced
• 1 bell pepper, any color, diced
• 3 cloves garlic, minced
• 6 cups water, or low-sodium vegetable broth
• 2 tsp chili powder
• 1/4 tsp turmeric
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1 bay leaf
• 1 Tbsp vegetable oil or vegetable broth (for sautéing)
• 1/2 tsp salt (to taste)
• 1/4 tsp fresh ground black pepper
• 1/8 – 1/4 tsp cayenne or crushed red pepper (optional)
• Garnish (optional): pickled jalapeños, sliced green onions, chopped cilantro, hot sauce, diced avocado, lime juice

1. In a large pot or Dutch oven, heat oil or broth and add onion and bell pepper. Sauté over medium-high heat until they soften, about 3-5 minutes.
2. Add garlic and sauté for 1 minute.
3. Add 6 cups of water (or broth), pearl barley, and bay leaf, and bring mixture to a boil.
4. Reduce heat to low for 20 minutes.
5. Add all remaining ingredients to the pot (except garnishes) and stir to combine. Add more water or broth if needed. Keep heat on low to medium-low for 20-25 minutes, stirring occasionally.
6. Remove and discard bay leaf. Adjust seasonings to your taste, then serve the soup with your desired garnishes. Enjoy! 😋

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