Southwestern Bean & Barley Soup

Yield: 6     (serving size: about 1 1/3 cups)

1 large onion, diced

1 large stalk celery, diced

1 large carrot, diced

2 cups water

4 cups low-sodium chicken broth

1 tbsp. chili powder

1 tsp. ground cumin

1/2 tsp. dried oregano

1/3 cup dried 17-bean soup beans (or other variety)

1/2 cup pearl barley

  1. Combine all ingredients in a 5 – 6 quart slow cooker. Cover and cook until beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.

Based on recipe from Eating Well magazine, November/December 2010

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