Southwestern Three Bean And Barley Soup Recipes

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

SOUTHWESTERN THREE-BEAN & BARLEY SOUP

Steps:

• 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.

SOUTHWESTERN THREE BEAN AND BARLEY SOUP

Steps:

• Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker.
• Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano.
• Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.
• Season with salt, and pepper if needed.
• Serve with toasted sourdough bread with melted pepper jack cheese.

SOUTHWESTERN BEAN SOUP

Steps:

• In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.