Prep Time: 30 m
Cook Time: 2 h 15 m
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 1 large onion, diced
- 1 large stalk celery, diced
- 1 large carrot, diced
- 9 cups water
- 4 cups vegetable broth
- ½ cup pearl barley
- ? cup dried black beans
- ? cup dried great northern beans
- ? cup dried kidney beans
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
Directions:
- Heat oil in a 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, 1¾ to 2½ hours (adding more water, ½ cup at a time, if necessary or desired).
- 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.
Original recipe can be found here!
