Three Bean & Barley Soup || Gracefult Kitchen

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Three Bean & Barley Soup

Soups

Serve this 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 yellow onion, diced
1 large stalk celery, diced
1 large carrot, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
7 cups water
4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (32-ounce carton)
½ cup pearl barley
⅓ cup dried black beans
⅓ cup dried great northern beans
⅓ cup dried kidney beans
¾ teaspoon salt

Description

Heat 1 tablespoon oil in a Dutch oven over medium heat. Add diced onion, diced celery, chopped carrot, 1 tablespoon chili powder, 1 teaspoon cumin and ½ teaspoon oregano; cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add 7 cups water, 4 cups broth, ½ cup barley and ⅓ cup each black beans, great northern beans and kidney beans; bring to a lively simmer over high heat. Reduce heat to maintain a simmer; 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 ¾ teaspoon salt.