southwestern three-bean & barley soup

How To Make southwestern three-bean & barley soup

• 1

  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.
• 2

  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.
• 3

  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.
• 4

  Make Ahead Tip: Cover and refrigerate for up to 3 days. For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
• 5

  Nutrition: Serving size: about 1 1/3 cups Per serving: 205 calories; 3 g fat(1 g sat); 11 g fiber; 36 g carbohydrates; 9 g protein; 110 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 2463 IU vitamin A; 4 mg vitamin C; 83 mg calcium; 3 mg iron; 454 mg sodium; 466 mg potassium Nutrition Bonus: Vitamin A (49% daily value), Magnesium & Potassium (17% dv), Iron (16% dv). Carbohydrate Servings: 2 Exchanges: 2 starch, 1 vegetable, 1 lean meat, 1/2 fat
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