Southwestern Three Bean and Barley Soup
- Ready In:
- 8hrs 30mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 cups chicken broth or 4 cups vegetable broth
- 2 cups water
- 1 large onion, diced
- 1 large stalk celery, diced
- 1 large carrot, diced
- 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 extra virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 3⁄4 teaspoon salt (to taste)
directions
- Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker.
- Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano.
- Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.
- Season with salt, and pepper if needed.
- Serve with toasted sourdough bread with melted pepper jack cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!