On 12/14/2017 12:05 AM, barbie gee wrote:
>
>
> On Fri, 8 Dec 2017, jmcquown wrote:
>
>> Lunch: a bowl of the spicy five bean with barley soup I made a couple
>> of days ago.Â* Topped with some Sargento shredded "Mexican" four cheese
>> blend.Â* Quite tasty!
>
> I'm having a hard time reconciling "barley" and "spicy"...
>
> Recipe?

LOL the pearled barley (1/4 of a cup) is to thicken the soup. This soup
is primarily made from canned beans, drained and rinsed.

I have no idea where I got the recipe. I've changed it over the years.
Judging by the smudged paper recipe card I added the barley at some
later date and found it was a good idea.

One (15.5 oz.) can each: red kidney beans, navy beans, black beans,
garbanzo beans and (for some reason) 9 oz. *frozen* cut green beans.
Place in a deep pot and add about 4-1/2 cups of beef stock or broth.
(The original recipe called for a bottle of beer but I don't keep beer
in the house. If using beer, adjust the broth accordingly.) It's
seasoned with 4 Tbs. chili powder, a teaspoon or so of dried basil,
dried oregano, and I add some deyhdrated minced onion. I don't really
measure this. Heat it all up then add the barley and simmer, loosely
covered, until the barley is tender. It's very tasty and doesn't
require much effort. It's a nice filling soup on a chilly day.

Jill

Jill

Jill