Southwestern Three-Bean and Barley Soup

Adapted from
Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

Nutritional Information (per serving)
Total Fat 2g
Saturated Fat 0
Cholesterol 0
Total Carbohydrate 35g
Dietary Fiber 10g
Protein 11g
Vitamin A (49% daily value), Magnesium & Potassium 17%, Iron 16%

Yields: 6 servings, about 1 1/3 cups each
Total Time: 2 hr 15 min
Prep Time: 30 min


1 tablespoon(s) extra-virgin olive oil
1 large onion, diced
1 stalk(s) celery, diced
1 large carrot, diced
9 cup(s) water
4 cup(s) vegetable broth
1/2 cup(s) pearl barley
1/3 cup(s) dried black beans
1/3 cup(s) dried great northern beans
1/3 cup(s) dried kidney beans
1 tablespoon(s) chili powder
1 teaspoon(s) ground cumin
1/2 teaspoon(s) dried oregano
3/4 teaspoon(s) salt
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). Season with salt.

Tips & Techniques
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.

Dinner, Lunch, Recipes

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