Sunday, October 25, 2009


I got this recipe from my mother-in-law and I think she got it from a Cooking Light magazine. I omitted the olive oil, but everything else is the same. We usually just eat it on tortillas instead of as a soup, and I always make the guacamole to go with it because it's just not the same without it!

1 c. chopped onion
1 bell pepper chopped (any kind you like)
2 t. chili powder
1 t. ground cumin
1 t. dried oregano
3 garlic cloves, minced
1 4.5 oz. can chopped green chillies
2/3 c. uncooked barley
1/4 c. water
1 can black beans, drained and rinsed
1 can diced tomatoes (undrained)
1 14 oz. can vegetable broth
  • Sautee onions and bell pepper in water.
  • Add ingredients in order listed.
  • Simmer until barley is cooked (about 40 minutes)
  • May require more water (I have never needed more, but we like ours thick)'
Pressure Cooker Instructions:
  • Combine all ingredients in the pressure cooker.
  • Cook on low pressure for 2 minutes.
  • Quick release.

    lime juice
    • Mix together in a food processor.
    *I just put in random amounts- last time I think I used 2 avocados, one tomato, juice from 1 lime, a little bit of red onion, cilantro, and a dash of salt. I also add a tiny bit of stevia (you could use a different sweetener) just to counteract the lime juice and it turns out really good.


    Heather Lynn said...

    I found your blog awhile back. I check it often and I love your guys' recipes. Keep it up!

    Angela said...

    I keep thinking any minute you will all decide to do a special Halloween post and share what you do for Halloween and keeping it fun and healthy.....???...anyone?

    Rebekah said...

    i made this tonight. mike and i both really liked it. we just had it as soup, and i made cornbread to go with it. it worked great in the pressure cooker, low, 2 minutes, quick release.