Southwest 3 Bean & Barley Soup

[black-raven135.livejournal.com]

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


• 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

Preparation

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, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 3 days.

• 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.