Southwestern Three Bean And Barley Soup

• 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)

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

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

Taken from www.food.com/recipe/southwestern-three-bean-and-barley-soup-510163 (may not work)