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Active Time:20 minsTotal Time:3 hrs 20 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:20 minsTotal Time:3 hrs 20 minsServings:6Yield:6 servings
Active Time:20 mins
Active Time:
20 mins
Total Time:3 hrs 20 mins
Total Time:
3 hrs 20 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil1largeonion, diced1large stalkcelery, diced1largecarrot, diced2cupswater4cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth (32-ounce carton)½cuppearl barley⅓cupdried black beans⅓cupdried great northern beans⅓cupdried kidney beans1tablespoonchili powder1teaspoonground cumin½teaspoondried oregano¾teaspoonsalt
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
1largeonion, diced
1large stalkcelery, diced
1largecarrot, diced
2cupswater
4cupsreduced-sodium chicken broth, “no-chicken” broth or vegetable broth (32-ounce carton)
½cuppearl barley
⅓cupdried black beans
⅓cupdried great northern beans
⅓cupdried kidney beans
1tablespoonchili powder
1teaspoonground cumin
½teaspoondried oregano
¾teaspoonsalt
DirectionsSoak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 3 hours on High or 6 hours on Low.To Make AheadCover and refrigerate for up to 3 days.Originally appeared: EatingWell.com, March 2018; updated February 2023
Directions
Soak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 3 hours on High or 6 hours on Low.To Make AheadCover and refrigerate for up to 3 days.
Soak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.
Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 3 hours on High or 6 hours on Low.
To Make Ahead
Cover and refrigerate for up to 3 days.
Originally appeared: EatingWell.com, March 2018; updated February 2023
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Nutrition Facts(per serving)196Calories4gFat32gCarbs10gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
