Slow Cooker Southwestern Bean and Barley Soup
This delicious and healthy soup is versatile; it can be made as spicy or not spicy as you want. You can cook it in a slow cooker or on the stove.
Servings: 5
Calories: 248kcal
Equipment
- 4 quart slow cooker
Ingredients
- 1 onion (120 grams; diced)
- 1 stalk celery (40 grams; diced)
- 3 carrots (180 grams; diced)
- ½ cup pearl barley (95 grams)
- ⅓ cup dried black beans (65 grams)
- ⅓ cup dried northern or navy beans (65 grams)
- ⅓ cup dried red beans (65 grams)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- 4 cups broth (960 grams/32 ounces) (bouillon plus water)
- 2 cups water (480 grams/16 ounces)
- table salt (to taste; up to ¾ teaspoon)
- garnishes like lime, sliced radishes, cilantro, crushed tortilla chips, or shredded cheese (optional)
Instructions
Slow Cooker Instructions
- Combine all ingredients except salt and garnishes in a 4-quart slow cooker. Cook on high for 4 hours, or on low for 6-7 hours.
- Stir, and taste a bean for doneness. Add salt to taste, ¼ teaspoon at a time. Serve warm.
Stovetop Instructions
- Heat 1 tablespoon olive oil in a large pot. Saute onion, celery, and carrot until onion is softened, about 5 minutes.
- Add barley, beans, chili powder, cumin, and oregano, broth, and 7 cups water (instead of 2 cups). Bring to a boil.
- Reduce heat, cover, and simmer until beans are cooked, 1 ¾-2 ½ hours. Stir occasionally and add water ¼ cup at a time if it seems dry. Add salt to taste.
Notes
Don't use quick-cooking barley; it will overcook and become mushy.
Use a mix of beans; they work interchangeably. Don't use canned beans, as they'll overcook.
I always use bouillon plus water. To make the soup vegan, choose a vegan vegetable broth.
This soup is dark, rich, and earthy, and not very spicy. Add garnishes as desired to make it your own.
6-quart slow cookers will work. To make a larger batch, increase quantities by 50%; doubling this recipe will overflow even in a larger slow cooker. Cooking time remains the same in a 6-quart slow cooker, even with a larger volume of food.
Adapted from Southwestern Bean and Barley Soup in Eating Well magazine.
Nutritional information calculated via MyNetDiary and is an estimate only.
Recipe card revised January 16, 2026.
Nutrition
Calories: 248kcal
