Southwestern Three Bean Barley Soup Recipes

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SOUTHWESTERN THREE-BEAN & BARLEY SOUP



Southwestern Three-Bean & Barley Soup image

Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

Provided by LeslieNY3912

Categories     Low Protein

Time 2h30m

Yield 1 1/3 CUPS, 6 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 large onion, diced
1 large celery rib, diced
1 large carrot, diced
9 cups water
1 (32 ounce) carton reduced-sodium chicken broth or 4 cups 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

Steps:

  • 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. 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.

Nutrition Facts : Calories 198.8, Fat 4, SaturatedFat 0.8, Sodium 391.1, Carbohydrate 32.9, Fiber 7.8, Sugar 2.7, Protein 10.4

SOUTHWESTERN THREE BEAN AND BARLEY SOUP



Southwestern Three Bean and Barley Soup image

Make and share this Southwestern Three Bean and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Black Beans

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 14

4 cups chicken broth or 4 cups vegetable broth
2 cups water
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
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 extra virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt (to taste)

Steps:

  • Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker.
  • Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano.
  • Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.
  • Season with salt, and pepper if needed.
  • Serve with toasted sourdough bread with melted pepper jack cheese.

Nutrition Facts : Calories 200.6, Fat 4, SaturatedFat 0.8, Sodium 835.2, Carbohydrate 31.7, Fiber 7.8, Sugar 3, Protein 10.6

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