South-western Three-Bean and Barley Soup

This low-fat, heart healthy recipe provides nearly half your daily Vitamin A and it tastes great.

Ingredients

1tbs extra-virgin olive oil

1 large sliced onion

1 large diced carrot

1 large diced celery stalk

½ cup pearl barley

1/3 cup dried kidney beans

1/3 cup dried black beans

1/3 cup great northern beans

4 cups chicken broth (use vegetable broth if you prefer)

9 cups water

1tbs chili powder

1tsp ground cumin

1/2tsp dried oregano

3/4tsp salt

Instructions

1. Heat oil in large saucepan or Dutch oven. Add celery, carrot and onion and cook for about 5 minutes until softened, stirring occasionally.
2. Add water, broth, barley and all the dried beans, oregano, chili powder and cumin. Turn up heat to high and bring to a simmer.
3. Reduce the heat to maintain a gentle simmer and cook for 1 3/4 to 2 1/2 hours, stirring occasionally until the beans are tender. Add more water if required and season with salt.

Serves 6