Nice, nice recipe. Using a previous reviewer's suggestion I didn't precook the barley but cooked it in the broth instead. I doubled the carrot, used 1# sliced criminis, used 6 cups of broth (half beef/half chicken), then added my 1 cup of barley. I let the whole thing simmer for 45-50 minutes, adding 1 cup more of water along the way- but it could have used a bit more since the barley soaked up a lot. The final broth flavor could have used more of a boost, so next time I'll add a couple teaspoons of the old standby - poultry seasoning. Finally, I placed some thinly sliced baby spinach in the bottom of the bowl before ladling in the soup. Gave it another layer of veggies. Very nice overall.

Reviewed On: Nov. 2, 2009

Liked this one a lot. Changed with other's suggestions: used 5 fresh jalapenos, finely diced; half mayo/half sour cream; added 1 cup shredded cheddar cheese; added 1/4 cup cilantro. Topped with 1/2 cup panko and parmesan mixed. I'll reduce the panko to 1/4 cup next time - seemed too crumbly to my liking. Coooked in oven instead of microwave. Served with broiled baguette slices. My husband thought bacon would be good, but others mentioned it wasn't. I'm thinking maybe crumbling cooked bacon over the top after it's done, instead of in the dish itself, would be an idea.

Reviewed On: Nov. 2, 2009

Awesome soup. I did alter it based on multiple reviewers common suggestions: Didn't blend first; used 3 cans of drained beans, reserving one can for the end; sauteed in oil 1/2 onion and 1 jalapeno, both diced, until tender; added a couple pressed garlic cloves to the onion and cooked until fragrant; used 1 can of Ro-Tel; used 2 cups chicken broth; increased cumin to 1 tablespoon; when soup was done simmering I used an immersion blender to a consistency I liked, then added the reserved whole beans plus the kernels from a raw ear of corn. Garnished with sour cream and cilantro.

Reviewed On: Nov. 2, 2009