Southwestern Bean & Barley Soup

Original recipe found here:

http://mobile.eatingwell.com/recipes/southwestern_bean_barley_soup.html

Courtesy of: Eating Well

Made on: 09/02/2014

Ingredients

1. 1 tablespoon olive oil
2. 1 large onion, diced
3. 1 large stalk celery, diced
4. 1 large carrot, diced
5. 9 cups water
6. 4 cups reduced-sodium chicken broth, “no-chicken” broth or vegetable broth
7. 1/2 cup barley
8. 1/3 cup dried black beans
9. 1/3 cup dried great northern beans
10. 1/3 cup dried kidney beans
11. 1 tablespoon chili powder
12. 1 teaspoon ground cumin
13. 1/2 teaspoon dried oregano
14. 3/4 teaspoon salt

Directions

Heat oil in a large pot 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.

Adjustments I made: In an effort to prepare meals ahead of time, I doubled this recipe and froze it in two 1-gallon freezer bags. I used a food processor to chop up the onion, celery, and carrot, but ideally, I would chop them myself. The food processor tends to grind everything into oblivion or leave random, large chunks. If I have the time, slicing the celery and carrot is worth it. I also added probably a cup of lentils to the double batch. If you ever need to add substance to a soup without guilt, throw some lentils in. At least, that’s what I do! I also added some pepper and red pepper flakes for spice, but we are a spice-loving bunch here. The boys will catch onto that someday, I hope. To reheat my frozen soup, I threw the whole thing in a crockpot and let it slowly warm back up. I find that you can even put these on the “Keep Warm” setting to avoid overcooking meals that have been pre-cooked and frozen, but since this is soup, you could always put it on Low and just add water/broth as needed.

Adjustments I would like to make: This is pretty perfect as-is, but I might add some fresh peppers or peas next time.

Overall Satisfaction: Delicious, filling, and easy to prepare. Even if I were making it for tonight, I could easily throw all the ingredients in a crock pot and be done. I looooooooove soups!

Would I Make it Again? I plan on it. The second batch is on the meal plan for this week, and I’m looking forward to it!

Pictured: A bowl of this amazing soup, complete with oyster crackers, only moments before it was devoured.