Black Bean, Black Barley and Blue Corn Posole Soup

Photo by: Nicole Franzen
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by boulderfoodie

over 2 years ago

emilyolson80's Testing Notes:

Boulderfoodie's Black Bean, Black Barley and Blue Corn Posole Soup is a hearty and healthy vegetarian dish that is perfect to prepare during the cold winter months. The overnight soaking method ensures very tender beans and posole. Don't forget to add a squeeze of lime and pinch of chopped cilantro for extra punches of acidity and color. Another added bonus of this seasonal soup is the budget friendly ingredients.

Serves 6-8

  • 1 cup dried black beans
  • 1 cup dried blue corn posole (or white)
  • 1 cup black barley
  • 1 large onion, chopped
  • 1 small/med head garlic, peeled and minced
  • 1 cup green chile (I used medium)
  • 4 cups vegetable stock
  • 6-8 cups water
  • 1 teaspoon lime juice
  • 2+1/2 teaspoons Mexican oregano
  • 1 teaspoon adobo chile powder
  • 1+1/4 teaspoon hot smoked Spanish paprika, divided
  • 1+1/4 teaspoon cumin, divided
  • 1 pinch ground cloves
  • salt to taste
  • pepper to taste
  • 1 bunch cilantro (I use 10-15 large leaves per serving)
  1. Soak black beans and blue corn posole (separately) overnight, and rinse well. Some people recommend bringing the posole to a boil and then draining it and rinsing it again, but I couldn’t find any decisive answer as to whether you need to, and we never have before – so do it it you want, or skip it.
  2. Combine the posole with 2 cups water, 1 cup broth, onion, garlic, green chili, 1 tsp Mexican oregano, 1 tsp adobo, 1/4 tsp cumin, 1/2 tsp hot smoked Spanish paprika, salt to taste, and 8 grinds of pepper. Bring to a boil, reduce heat, and let simmer (but make sure it’s bubbling so things cook) for 1 hour.
  3. Add 2 cups broth, 4 cups water, black beans, black barley, 1+1/2 tsp Mexican oregano, 1 tsp cumin, 3/4 tsp hot smoked Spanish paprika, and the lime juice. Add the cloves only if you like cloves – skip otherwise.
  4. Bring back to a boil, and then reduce heat and simmer for 2-3 hours. Stir every 15 minutes or so, and add an up to an additional 2 cups of water over time if the soup gets thicker than you want.
  5. Taste for salt and pepper. Garnish with cilantro.
Edamam

Nutrition Info:

PER SERVING:

  • 288 calories
  • 2g total fat
  • 1g saturated fat
  • 0mg cholesterol
  • 655mg sodium
  • 58g carbohydrate (14g dietary fiber, 8g sugar)
  • 13g protein
2 Comments Add a Comment
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    boulderfoodie says: I used prepared green chili salsa. You could certainly use plain green chiles if they were cooked to make them tender. -- boulderfoodie

    over 2 years ago Reply to this »
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    lmfurn says: The green chile - is this prepared green chile salsa, or chopped green chiles? Thanks - looking forward to trying this!

    over 2 years ago Reply to this »

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