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Great tasting soup and easy to make. I didnt mash the kidney beans and my soup was also a bit on the thick side but I enjoyed a lot. Added some black pepper and lemon pepper also before serving. Will make this soup again!

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Cookin' Mommy May 19, 2007

I think that the most valuable part of this recipe is the way to change canned chicken broth into a really tasty stock in 20 minutes. After improving the broth, I threw all the ingredients in a crockpot for 4 hours on low. I substituted canned black beans since we are not fond of kidney beans. I also did not have quick cooking barley, so substituted regular. My soup came out almost a solid, so next time I think I will use only half the amount of barley. I don't know if it was the change in cooking method or ingredients, but I had to add a lot more chicken broth (plain canned) before I could pass it off as a soup. Everyone said the flavor was excellent, even if it was more like a stew. Served with a green salad, it made a harty supper.

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Donna Matthews December 20, 2005
Bean and Barley Soup - Just over 200 Calories