This hearty bowl of soup is not only delectable but also absolutely healthy and guilt-free! Learn how to make this delicious soup with the steps below!
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
½ cup pearl barley
⅓ cup dried black beans
⅓ cup dried great northern beans
⅓ cup dried kidney beans
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon dried oregano
¾ teaspoon salt
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, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with salt.
Make Ahead Tip: Cover and refrigerate for up to 3 days.
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