Mexican Meal Soup with Red Beans and Pearl Barley

Ingredients

• 2 c. à soupe Olive oil (extra virgin)
• 1 unité Yellow onion (peeled and diced 1 cm)
• 2 unités Carrot (peeled and diced)
• 2 tiges Celery stalk (leaves and stalk used, diced)
• 1 bouquet Bouquet garni (bay leaf, thyme, rosemary, fennel)
• 300 g Kabocha squash (peeled, seeded, diced)
• 1500 ml Water (filtered water)
• 0.1 g Saffron threads (infused in hot water)
• 100 g Pearl barley (rinsed)
• 200 g Canned red beans (drained and rinsed)
• 150 g Canned corn (drained)
• 200 g Canned crushed tomatoes (no added salt)
• 30 ml Coconut cream (optional, adds richness)
• 2 c. à soupe Fresh cilantro (chopped leaves)
• 1 c. à café Fleur de sel (to taste)
• 0.5 c. à café Ground black pepper (to taste)
• 0.25 c. à café Chili powder (optional, to taste)

Instructions

1. Prepare the vegetables

   Peel and cut the onion, carrots, celery (stalks and leaves) and the kabocha squash into dice about 1 cm.

   Time: PT10M

2. Sauté the aromatics

   Heat the olive oil in the pot over medium heat, add the onion, carrot and celery. Sauté for 4 minutes until lightly golden.

   Time: PT4M

   Temperature: feu moyen

3. Add the kabocha squash and the bouquet garni

   Stir in the diced kabocha squash and the bouquet garni. Cook for 4 minutes while stirring.

   Time: PT4M

   Temperature: feu moyen

4. Add water and saffron

   Add 1.5 L of cold water, then the previously infused saffron threads. Bring to a boil then reduce to low heat.

   Time: PT5M

   Temperature: feu doux

5. Cooking the pearl barley

   Add the rinsed pearl barley. Simmer for 15 minutes until tender.

   Time: PT15M

   Temperature: feu doux

6. Add the proteins and quick vegetables

   Add the drained red beans, corn and crushed tomatoes. Cook another 4 minutes to heat through.

   Time: PT4M

   Temperature: feu doux

7. Creamy finish

   Stir in the coconut cream (or set aside for a vegan version) and mix gently.

   Time: PT2M

8. Final seasoning and garnish

   Remove the bouquet garni, add the fleur de sel, black pepper, chili powder (if used) and chopped cilantro.

   Time: PT1M

9. Serve

   Ladle the hot soup into bowls, enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

55 g

Fat

8 g

Fiber

10 g

Ingredient Substitutions

• Instead of Olive oil: rapeseed oil, sunflower oil
• Instead of Kabocha squash: butternut squash, butternut squash
• Instead of Saffron threads: turmeric, paprika
• Instead of Pearl barley: quinoa, brown rice
• Instead of Canned red beans: chickpeas, lentils
• Instead of Canned corn: fresh corn, frozen corn
• Instead of Canned crushed tomatoes: fresh tomatoes, tomato puree
• Instead of Coconut cream: coconut milk, plant-based cream
• Instead of Fresh cilantro: parsley, basil
• Instead of Fleur de sel: sea salt
• Instead of Chili powder: fresh chili, chili flakes

Equipment Needed

• Large pot or saucepan
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle
• Garnish bowl (optional)
• Measuring cup

Critical Steps — Do Not Skip

• Sauté the aromatics to develop the flavor base.
• Cook the pearl barley to achieve the proper consistency.
• Add saffron to hot water to release color and aroma.

Chef Tips from the Video

• Lightly toast the pearl barley before adding for a nuttier flavor.
• Use homemade vegetable broth instead of water for more depth.
• Add a splash of lemon juice just before serving to brighten the flavors.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the broth with saffron the day before and keep it refrigerated.
• Cook the pearl barley ahead, then add at the end of cooking to save time.
• Freeze the soup in individual portions for quick meals throughout the week.