Recipe Image

Southwestern Three-Bean & Barley Soup

  • 30 m
  • 2 h 15 m
EatingWell Test Kitchen
“Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.”

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. 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, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with salt.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 7/21/2019