1 tablespoon canola oil
1 medium onion – chopped
3 cloves of garlic – minced
1 medium red bell pepper – chopped
1 (4.5 oz) can of chopped green chilis
2 teaspoons salt
1 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons dried oregano
1 cup barley
1 (28 oz) can chopped tomatoes
1 quart vegetable broth
1 (15 oz) can black beans
1 (15 oz) can navy beans
1 lime – freshly squeezed
Fresh cilantro
1 lime cut into wedges
organic sour cream
organic baked tortilla chips


In a large soup pot, saute onion, garlic and bell pepper until just soft. Add chilis, salt and other dried spices and allow to cook for 2 minutes. Pour in broth, barley, tomatoes and beans and bring to a boil. Reduce heat, cover and simmer for 20 minutes or until the barley is fully cooked.
Right before serving, stir in the juice of one small lime.
Serve garnished with cilantro, a dollop of sour cream, and some baked tortilla chips.