PHRECIPE

Southwestern Three-Bean & Barley Soup


Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

Serves 6

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 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

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.
2. Add water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin and oregano. Bring to a lively simmer over high heat.
3. 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).
4. Season with salt.

Nutrition
Per serving (1 1/3 cup) : 205 Calories; 3 g Fat; 1 g Sat; 2 g Mono; 0 mg Cholesterol; 35 g Carbohydrates; 11 g Protein; 10 g Fiber; 705 mg Sodium; 601 mg Potassium
 

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.
-From EatingWell eatingwell.com/recipes/southwestern_bean_barley_soup.html

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