Barley and Beans Hearty Soup

• 2 teaspoons olive oil or other vegetable oil
• 1 large onions diced
• 1 stalk celery diced
• 1 each carrots diced
• 1 tablespoon chili powder
• 13 cup black beans, dried
• 1 1/2 teaspoons cumin ground, or to your own taste
• 1/2 teaspoon oregano dried
• 1/2 cup pearl barley
• 13 cup red kidney beans dried
• 13 cup great northern beans dried
• 8 cups water
• 5 cups stock
• 1 x salt and black pepper to taste

1. Add olive oil in a Dutch oven over medium heat.
2. Stir in onion, celery stalk and carrot, cook, stirring occasionally, until softened, 4 to 6 minutes.
3. Add water, broth and all the other remaining ingredients except and salt and black pepper.
4. Bring to a simmer over high heat.
5. Reduce heat to maintain a gently simmer and cook, stirring occasionally, until the beans are tender, 2 to 2 1/2 hours.
6. Season with salt and freshly ground pepper.
7. Serve warm.

olive oil, onions, celery, carrots, chili powder, black beans, cumin ground, oregano, pearl barley, red kidney beans, great northern beans, water, stock, salt

Taken from recipeland.com/recipe/v/barley-beans-hearty-soup-51550 (may not work)