Three Bean and Barley Soup
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Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 tablespoon olive oil
  • 1 onion
  • 1 large celery stalk
  • 1 large carrot
  • 4 cups broth 1 carton, use bone broth for extra protein
  • 2 cups water
  • ½ cup barley
  • 1/2 can black beans
  • 1/2 can kidney beans
  • 1/2 can great northern beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • Optional toppings for serving: fresh cilantro avocado
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1 tablespoon olive oil
  • 1 onion
  • 1 large celery stalk
  • 1 large carrot
  • 4 cups broth 1 carton, use bone broth for extra protein
  • 2 cups water
  • ½ cup barley
  • 1/2 can black beans
  • 1/2 can kidney beans
  • 1/2 can great northern beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • Optional toppings for serving: fresh cilantro avocado
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Recipe has been added to your Shopping List
Print Recipe
Instructions
  1. Chop onion, celery and carrot. Heat olive oil in a large soup pan over medium high heat. Sautee vegetables until tender.
  2. Rinse and drain beans. Add beans, broth and barley to pot and bring to a boil. Simmer until barley is tender. Add optional toppings and enjoy.
Recipe Notes

Recipe by Jennifer Schlub.

Jennifer provides free LIVE cooking classes every Tuesday evening at 6:00 pm EST! Her classes focus on nutrition for pregnancy and each week she shows you how to create meals that ensure a healthy pregnancy for both you and your baby.

Sign up to get her weekly class schedule: https://tinyurl.com/y9hcx9bh