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Southwestern Three-Bean and Barley Soup

Southwestern Three-Bean and Barley Soup

Name: Southwestern Three-Bean and Barley Soup
Prep time: 8 min
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: Olive oil 1 tbsp; Onion 1; Celery 1 stalk; Carrots 1; Water 9 cups; Vegetable broth 4 cups; Pearl barley ½ cup; Black beans ⅓ cup; Great Northern beans ⅓ cup; Kidney beans ⅓ cup; Chili powder 1 tbsp; Cumin 1 tsp; Dried oregano ½ tsp; Salt ¾ tsp salt

Healthy 3-Bean Vegetable Soup

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2h
Serves 6
Easy
(1)

Ingredients

	1 tbsp Olive oil extra-virgin
	1 Onion large, diced
	1 stalk Celery large, diced
	1 Carrots large, diced
	9 cups Water
	4 cups Vegetable broth or chicken broth
	½ cup Pearl barley
	⅓ cup Black beans dried
	⅓ cup Great Northern beans dried
	⅓ cup Kidney beans dried
	1 tbsp Chili powder
	1 tsp Cumin ground
	½ tsp Dried oregano
	¾ tsp salt Salt

Nutritional information

205

Calories

3.2g

Fat

36.4g

Carbohydrates

8.8g

Protein

0mg

Cholesterol

454.5mg

Sodium

Cuisine:

American Recipes

Ingredients

1 tbsp Olive oil
extra-virgin
1 Onion
large, diced
1 stalk Celery
large, diced
1 Carrots
large, diced
9 cups Water
4 cups Vegetable broth
or chicken broth
½ cup Pearl barley
⅓ cup Black beans
dried
⅓ cup Great Northern beans
dried
⅓ cup Kidney beans
dried
1 tbsp Chili powder
1 tsp Cumin
ground
½ tsp Dried oregano
¾ tsp salt Salt

Southwestern Three-Bean and Barley Soup

This hearty Southwestern Three-Bean and Barley Soup will truly satisfy your family’s craving for comfort food. I love this recipe because it contains simple and healthy ingredients that my family enjoys – three types of beans, celery, carrots, onions, and barley.

Sometimes I like to have things under my control, and I go and cook with dried beans instead of canned. In that case, I can season the beans to my taste and control the cooking time – making sure they are of my favorite doneness. Besides, I like the idea of reducing waste and saving on packaging. So, this easy 3-bean soup is not only delicious and healthy but also budget-friendly.

To make this Southwestern Three-Bean and Barley Soup, you will need the following ingredients:

Steps to make Southwestern Three-Bean and Barley Soup

1	Cook onion, celery, and carrot	7
In a Dutch oven over medium heat, heat 1 tablespoon olive oil. Add 1 diced onion, 1 diced celery stalk, and 1 diced carrot and cook, stirring occasionally, for about 5 minutes.
2	Add water, broth, beans, barley, and spices	1
Add 9 cups water, 4 cups vegetable broth or chicken broth if using, 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 tsp ground cumin, and ½ tsp dried oregano and stir.
3	Cook	2h
Turn the heat to high and bring the soup to a simmer. Then reduce the heat and simmer, occasionally stirring, until the beans and barley are tender about 1¾ to 2½ hours. If necessary, add more water, ½ a cup at a time. Season the soup with ¾ teaspoon salt.
4	Serve
Serve hot with sour cream and chopped cilantro or parsley if you wish.

This easy Southwestern Three-Bean and Barley Soup is a perfect choice if you are looking for healthy winter weight loss recipes. Try it soon and come back to leave notes and comments. We love hearing from you!

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!