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Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.
6 servings, about 1 1/3 cups each
Active Time: 30 minutes
Total Time: 2 1/4 hours
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.
NUTRITION
Per serving: 205 calories; 3 g fat ( 1 g sat , 2 g mono ); 0 mg cholesterol; 35 g carbohydrates; 0 g added sugars; 11 g protein; 10 g fiber; 705 mg sodium; 601 mg potassium.
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
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1st Keep
 christinedaae
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