Southwestern Three Bean & Barley Soup

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • 9 cups water
  • 4 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
  • ½ cup pearl barley
  • ⅓ cup dried black beans
  • ⅓ cup dried great northern beans
  • ⅓ cup dried kidney beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt

Directions

  1. Heat oil in a Dutch oven over medium heat.
  2. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano.
  4. Bring to a lively simmer over high heat.
  5. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired).
  6. Season with salt.
Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Number of Servings: 6