Bean Soup

Bean Soup
Bean Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 (32-ounce carton) reduced-sodium chicken broth, “no-chicken” broth or vegetable 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

    tablespoon chili powder

  • 1

    teaspoon ground cumin

  • 1/2

    teaspoon dried oregano

  • 3/4

    teaspoon salt

Directions

Preparation 1.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, 1 3/4 to 2 1/2 hours (adding more water, 1/2 cup at a time, if necessary or desired). Season with salt. Tips & Notes Make Ahead Tip: Cover and refrigerate for up to 3 days. 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

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