Southwestern Three-Bean & Barley Soup

Submitted by LeslieNY3912

"Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired."

 

• 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. 1.Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.
2. 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.