This soup is excellant as written. We really enjoyed it with sour cream and some freshly chopped cilantro. Great on this cold evening.
This recipe is fantastic! The only change I made was additional cumin and a bit of coriander. Other reviewers found that the beans did not cook in the alloted time; I didn't have that problem, just make sure you soak them first. My husband and 6 year old couldn't get enough! This will definitely be a regular in our rotation.
We really liked this recipe. I used canned beans (2 cans) and these worked out fine. Flavors were very nice. We ate this as a soup with the cheese sprinkled on top. Made for the CRAZE-E Cooking contest finalists, October 2008.
I made the recipe as written, using dried beans (soaked for approximately 10 hours). Unfortunately, at the end of 8 hours the beans were still 'crunchy' and the barley was overcooked. However, It did have good flavor so think that you're on the right track. Would suggest making it clear in the description or title as to whether the recipe is intended as a soup or side dish.
I used 3 cans of black beans in place of the dried. upped the garlic and added a whole habanero chili for extra heat. The recipe called for 8 cups of broth which made this a soup. I did reduce some of the broth stove top at the end of cooking for a heartier soup. Which I hope it was meant to be? Topped with cheddar cheese. I skipped the salt and rinsed the canned beans to keep the sodium down. Thank you for the goodness!
While this was cooking, I wasn't sure if it would suit my family's taste preferences. But once it was fully cooked, boy was I surprised. Once the barley and vegetables absorbed all the seasonings and other flavors, it turned out to be a very tasty dish. It was somewhat similar in flavor to my family's favorite chili dish, so it was an immediate hit in my house. I'll definitely make this again.