Ingredients
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1 tablespoon extra-virgin olive oil
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1 large yellow onion, diced
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1 large stalk celery, diced
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1 large carrot, chopped
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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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7 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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¾ teaspoon salt
Directions
- Heat 1 tablespoon oil in a Dutch oven over medium heat. Add diced onion, diced celery, chopped carrot, 1 tablespoon chili powder, 1 teaspoon cumin and ½ teaspoon oregano; cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add 7 cups water, 4 cups broth, ½ cup barley and ⅓ cup each black beans, great northern beans and kidney beans; bring to a lively simmer over high heat. Reduce heat to maintain a simmer; cook, stirring occasionally, until the beans are tender, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired). Season with ¾ teaspoon salt.
