Slow-Cooker Bean & Barley Soup

Servings 6 Servings

Prep time 20 mins

Cook time 3 hrs 20 mins

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, diced
• 1 large stalk celery, diced
• 1 large carrot, diced
• 2 cups water
• 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth (32-ounce carton)
• 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 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¾ teaspoon salt

Directions

1. 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.
2. 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.