Labadie Recipe Database

Labadie Recipe Database

id	740
Name	Southwestern Three-Bean and Barley Soup
Main Dish Category	Soups and Stews
Secondary Dish Category
Main Ingredient	Beans
Other Ingredient	Chicken Broth
Number of People	6
List of Ingredients	1 T extra-virgin olive oil 1 large onion, diced 1 large stalk celery, diced 1 large carrot, diced 9 cups water 4 cups reduced-sodium chicken broth 1/2 cup pearl barley 1/3 cup dried black beans 1/3 cup dried Great Northern beans 1/3 cup dried kidney beans 1 T chili powder 1 tsp. ground cumin 1/2 tsp. dried oregano 3/4 tsp. salt
Description	Heat oil in Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, until the beans are tender, 1 3/4 to 2 1/2 hours (adding water, 1/2 cup at a time, if necessary). Season with salt.
Time	30 minutes prep and about 3 hours cooking
Cooking Type	StoveTop
Difficulty (1-5)	1
Notes	Slow cooker variation: Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5 to 6 quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low. Per serving: 205 calories, 3g fat (1g saturated), 0mg cholesterol, 35g carbohydrates, 11g protein, 10g fiber, 705mg sodium, 601mg potassium 5 pts +
Origin	www.eatingwell.com
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