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.
  • 2 Slow-Cooker Variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.
  • For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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