Southwestern Three-Bean & Barley Soup

• 1 tablespoon extra virgin olive oil
• 1 large onion, diced
• 1 large celery rib, diced
• 1 large carrot, diced
• 9 cups water
• 1 (32 ounce) carton reduced-sodium chicken broth or 4 cups vegetable broth
• 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 chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt

1. 1.Heat oil in a Dutch oven over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until softened, about 5 minutes.
2. 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.

extra virgin olive oil, onion, celery, carrot, water, chicken broth, pearl barley, black beans, dried great northern beans, kidney beans, chili powder, ground cumin, oregano, salt

Taken from www.food.com/recipe/southwestern-three-bean-barley-soup-519268 (may not work)