Ingredients
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1 yellow onion, diced
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1 celery stalk, diced
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1 carrot, diced
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1 tbsp extra virgin olive oil
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9 cups water
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1 (32 oz) carton chicken broth or vegetable broth
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1/2 cup pearl barley
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1/3 cup dried black beans
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1/3 cup great northern beans
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1/3 cup dried kidney beans
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1 tsp chili powder
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1 tsp ground cumin
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1/2 tsp dried oregano
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Salt and pepper to taste
Steps
1
In a large Dutch oven, saute onion, celery, and carrot in oil over medium heat until softened.
2
Add water, broth, barley, beans, chili powder, cumin, and oregano, and bring to a boil over high heat.
3
Reduce heat and simmer, uncovered, until beans are tender (1 1/2 to 2 1/2 hours).
4
Season with salt and pepper to taste
