Southwestern 3 Bean & Barley Soup

By griz104

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

  • 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).


Nutritional Facts

Servings
6
Per serving
205 calories
3 g fat (1 g sat
2 g mono)
0 mg cholesterol
35 g carbohydrates
0 g added sugars
11 g protein
10 g fiber
705 mg sodium
601 mg potassium.

vegetarian