This is a “quick-prep, set-it-and-forget” dinner recipe.
Served with some bread and a salad, it is a good way to warm up on a cold night and great for leftovers for the week.
Packed with protein and fiber this is a nutritious meatless dish as it stands, but you could add some sausage, cooked chicken or beef to it if you wish.
Southwestern Three-Bean & Barley Soup
Yield: 6 servings, about 1 1/3 cups each
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
3 cups water
4 cups 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
Combine all ingredients in slow cooker cover and cook for four hours on high or 7 to 8 hours on low or until beans are tender.
Nutritional Information (per serving):
Carbohydrates: 35 g
Cholesterol: 0 mg
Fiber: 10 g
Sodium: 605 mg
Potassium: 601 mg