Source(google.com.pk)
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
9 cups water
4 cups (32-ounce carton) reduced-sodium chicken broth, “no-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 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt
PREPARATION
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.
being a soup made of beans and vegetables, maybe i was hoping for more than i should have been, but there was very little flavor. however, this was a very easy fix. I added salt to taste in my bowl, and since i was eating from right out of the pot, i added a little bit of whole milk to cool the soup down. Once i had done this, the soup was divine!
This recipe may be okay cooked on the stovetop but doesn't lend itself to crockpot cooking. The barley was mushy and slimy which was a turn off. The seasoning it called for was not enough so it was very bland. I had to add a lot more just to make it edible.
I made this in slow cooker. I subbed drained canned beans, to expedite cooking. Added rotel tomatoes and tripled spices. I subbed some already cooked quinoa for the barley. I also used my immersion blender to liquify about two cups worth. Gave the broth a creamy texture. Still used two cups of broth.Really loved it
I made this with vegetable broth and added a can of diced tomatoes. This soup is amazing. I did make a double batch and I'm really happy I did.
This recipe was great for the crock pot. But I can't imagine seven less cups of water! I made it on the stove and then put it in the crock pot. That way I didn't have to stir it. It's still very good. I can see that reducing the liquid would make it thicker. I might try it that way next time.
being a soup made of beans and vegetables, maybe i was hoping for more than i should have been, but there was very little flavor. however, this was a very easy fix. I added salt to taste in my bowl, and since i was eating from right out of the pot, i added a little bit of whole milk to cool the soup down. Once i had done this, the soup was divine!
This recipe may be okay cooked on the stovetop but doesn't lend itself to crockpot cooking. The barley was mushy and slimy which was a turn off. The seasoning it called for was not enough so it was very bland. I had to add a lot more just to make it edible.
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