Bean & Barley Soup

Southwestern Three Bean & Barley Soup Mix
Yields 8
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1 tablespoon chili powder
  2. 1 teaspoon ground cumin
  3. ½ teaspoon dried oregano
  4. 1/3 cup dried black beans
  5. ½ cup pearled barley
  6. 1/3 cup dried red kidney beans
  7. 1/3 cup dried great northern beans
Instructions
  1. Heat 1 tablespoon extra-virgin olive oil in a Dutch oven over medium heat.
  2. Add 1 diced large onion, 1 diced lg. celery stalk and 1 diced lg. carrot (or 2-3 cups mirepoix from Publix): cook, stirring occasionally, until softened, about 5 minutes.
  3. Add 4-6 cups water, 4 cups broth (chicken or vegetable) and the soup mix.
  4. Bring to a lively simmer over high heat.
  5. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 ¾ to 2 ½ hours (adding more water, ½ cup at a time, if necessary or desired).
  6. Season with ¾ teaspoon salt, or to taste.
Notes
  1. Additional seasonings that I used are: Tabasco, Maggi, Worchestershire sauce and freshly ground pepper
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