Southwestern 3-Bean and Barley Soup
From Eating Well [1]
Ingredients
- 1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
2 cups water
4 cups (32-ounce carton) reduced-sodium vegetable broth
1/2 cup pearl barley
1/3 cup black beans
1/3 cup great northern beans
1/3 cup kidney beans
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon salt
Directions
- Heat the 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.
Source: Calorie Count [2]
Information
- Category
- Soups/Stews
- Cuisine
- North American
- Yield
- 6 servings
Nutrition
- Calories per serving
- 237