Southwestern Three-Bean & Barley Soup
- Ready In:
- 2hrs 30mins
- Ingredients:
- 14
- Yields:
-
1 1/3 CUPS
- Serves:
- 6
ingredients
- 1 tablespoon extra virgin olive oil
- 1 large onion, diced
- 1 large celery rib, diced
- 1 large carrot, diced
- 9 cups water
- 1 (32 ounce) carton reduced-sodium chicken broth or 4 cups vegetable broth
- 1⁄2 cup pearl barley
- 1⁄3 cup dried black beans
- 1⁄3 cup dried great northern beans
- 1⁄3 cup dried kidney beans
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 3⁄4 teaspoon salt
directions
- 1.Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.
- Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.
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