Southwestern Three-Bean and Barley Soup

Ingredients
1 tbsp extra-virgin olive oil
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
9 cups water
4 cups (32-oz carton) reduced-sodium chicken broth or 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 tbsp chili powder
1 tsp ground cumin
1/2 tsp dried oregano
3/4 tsp salt

Directions

Heat oil in a Dutch oven 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.

Notes: Lately I've been liking anything southwestern, and this recipe was no different. It was tasty. Brittany soaked the beans overnight because she didn't think they'd be soft enough after only a couple of hours of cooking. Slow-Cooker Variation (from the source): Use 2 cups water (instead of 9 cups) and combine all ingredients in a 5- to 6-quart slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.

Source: Zipongo