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:
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.
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.
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.
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!
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