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Three Bean Barley Soup Mix

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


  1. Heat oil in a Dutch oven over medium heat.

  2. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.

  3. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano.

  4. Bring to a lively simmer over high heat.

  5. 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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