Ingredients
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1 tablespoon extra-virgin olive oil
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1 large onion, diced
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1 large stalk celery, diced
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1 large carrot, diced
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2 cups water
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4 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth (32-ounce carton)
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½ cup pearl barley
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⅓ cup dried black beans
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⅓ cup dried great northern beans
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⅓ cup dried kidney beans
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1 tablespoon chili powder
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1 teaspoon ground cumin
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½ teaspoon dried oregano
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¾ teaspoon salt
Directions
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Soak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.
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Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 3 hours on High or 6 hours on Low.
