Southwestern Three-Bean & Barley Soup

Southwestern Three-Bean & Barley Soup

by EatingWell

6 servings (1 1/3 cup each)

**serve with fresh chopped cilantro and a squeeze of lime!

Ingredients

1 tablespoon extra-virgin olive oil

1 large onion, diced

1 large celery stalk, diced

1 large carrot, diced

9 cups water

4 cups (32 oz carton) reduced-sodium 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 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

3/4 teaspoon salt

Make it!

Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stir occasionally, until soft, approx. 5 mins. 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, stir 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.

Nutrition

205 calories; 3 g fat; 1 g sat; 2 g mono; 0 mg cholesterol; 35 g carbs; 11 g protein; 10 g fiber; 705 mg sodium; 601 mg potassium

Notes!

Make this ahead and cover and refrigerate for up to 3 days!

You can also make this in a slow cooker: use 2 cups water instead of 9 cups and combine all ingredients in a 5-6 quart slow cooker. Cover and cook until the beans are tender, about 4 hours on high or 7-8 hours on low!