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Southwestern Three-Bean & Barley Soup

May 5, 2011

I recently tried the recipe for Southwestern Three-Bean & Barley Soup (click here for recipe) from this past November/December’s issue of Eating Well magazine.

The original recipe is a two-part creation: first, you make the bean soup mix and give it as a gift. Then, the recipient makes the soup using a second recipe. It’s a great idea. (Hostess gift, anyone?)

But it’s also easy to make the soup in one fell swoop, like I did.

I substituted some different beans, based what was in my cupboard (black-eyed peas instead of black beans, cranberry beans instead of kidney beans, cannellini beans instead of great northern beans) and it worked out fine.

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