I give her credit for asking how to can it safely.

Has she indicated what she hopes to gain by canning this recipe or the nature of her allergies? Entirely aside from the safety issues, I'm not sure this would be very appealing canned. The dried cilantro may not come through very well and this seems a little bland fresh, so canned it will be even flatter. If she has the room, cooking and freezing a triple or quadruple batch at intervals might be a more suitable option.

If she really wants to can this, the closest she can come to this recipe (sans the barley, as you mentioned) would be the beef and vegetable soup. The main issue would be making sure that the solids (meats, beans and veggies) are no more than 50% of the contents with the remainder being broth.

In other words, this would need to be a real soup, not a stew or braise.

Another option, though less of a "quick meal" is to can meat cubes in a homemade stock. That has more versatility and provides a base to which the other ingredients can be added. Then there are no concerns about barley or any other ingredients.

Kidney beans could also be prepped and canned separately. Again, she has a base item ready for that recipe or others she may wish to use them in.

I hope she understands pressure canners. I'm a little concerned about that issue as well. Canner manuals are not always up-to-date in their recommendations for vent time and wait time, so again, the NCHFP pressure canner operation instructions are worthwhile for her to study.

Carol

Here is a link that might be useful: How to Can Soups

Tell her this is a cooking recipe, not a canning recipe. The two are not the same ! No barley. That must be "carne asada", they did not know how to spell it.
If she wants to can it, then do as Carol said and follow the half solids half broth and process as per the USDA guides.
Wow, putting a lid on it would lead her to botulism. I do hope you have explained that well to her. Unless it is processed for the full amount of time in a pressure canner , the soup will be unsafe.
Why not tell her to just freeze the soup ?

Just to add to above, could you insist that she please, please freeze this soup and not try to can it? Or invite her to stop in here where she can be given suggestions that wouldn't prove fatal or make her so sick her allergies would be the least of her problems....

A meat soup, regardless of the barley, not pressure canned...you gave me shudders just describing it.

Thanks Carol for your fast response, and to the other responses,for the help.
She does understand canning safety, freezing wasn't an option do to a little freezer, she has some canning experience but, this was her first solo with a new canner. It was other peoples unsafe suggestions that I was trying to help her avoid! Wow,some people are so uninformed!
Makes my frightened to think what people actually eat!
I hardly even go on other canning sites because there is so much miss information it drives me insane!
I told her about this site, but I don't know if she will come or not.
I was almost driven to fainting when someone suggested to just make it like you would and put it in hot jars, lid it and let it cool to seal, they even said no need to process it! Someone else kindly said, that it was very unsafe not to process food some how and anything with meat needed to be pressure canned, thank goodness! I just hope that person never cans anything! Scary!
I want to can more, I haven't tried anything else in my pressure canner but beans, because I have siphoning issues, that I can't seem to get right, so until I do, nothing else will be canned in it! Oh, Don't get me started on the old timers, and we have been doing it this for years! I just get to stressed! LOL! Thanks again you are all the best!
Brenda