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Categories:
chicken broth water onion stalk celery carrot pearl barley black beans dried Great Northern beans kidney beans extra-virgin olive oil chili powder ground cumin oregano salt
Viewed: 84 - Published at: 7 years agoIngredients
- 4 cups chicken broth or 4 cups vegetable broth
- 2 cups water
- 1 large onion, diced
- 1 large stalk celery, diced
- 1 large carrot, diced
- 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 extra virgin olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3/4 teaspoon salt (to taste)
Method
- 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.
