Southwestern Three-Bean and Barley Soup

Categories: Slow-Cooker, Vegetarian

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1/2 large onion, diced
• 1/2 large stalk celery, diced
• 1/2 large carrot, diced
• 4 cups water
• 2 cups (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
• 1/4 cup pearl barley
• 1/6 cup dried black beans
• 1/6 cup dried great northern beans
• 1/6 cup dried kidney beans
• 1/2 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• 1/3 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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