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Southwestern Three-Bean & Barley Soup Recipe

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This recipe for Southwestern Three-Bean & Barley Soup is from Robert's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
•1 tbsp extra-virgin olive oil
•1 large onion, diced
•1 large stalk celery, diced
•1 large carrot, diced
•9 cups water
•4 cups (32-oz carton) reduced-sodium chicken broth, “no-chicken” broth or 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 tbsp chili powder
•1 tsp ground cumin
•1/2 tsp dried oregano
•2 tsp salt
Directions:
Directions:
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).

Add additional salt to taste.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10 min.

 

 

 

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