Southwestern Bean and Barley Soup

As the weather begins to cool off, it become the time of year for some good hearty soups. This southwestern bean and barley soup fits that bill quite well. The soup is packed with beans and barley making you feel filled and the southwestern flavors make the soup taste fantastic. The soup is vegetarian making it a perfect choice for anyone.

In a large pot over medium heat, pour in the olive oil, onion, celery and carrots. Cook stirring occasionally until softened, about 5 minutes.

Add the three beans, chili powder, cumin, oregano, salt and pepper. Stir until well combined and fragrant, about 30 seconds.

Add the vegetable stock, water and barley into the pot. Stir and bring to a boil. Reduce the heat to a simmer and let cook for 45 minutes or until barley is tender, stirring occasionally.

Season with any additional salt and pepper to taste. Serve warm.

Southwestern Bean and Barley Soup

60 mins Serves 4-6 Ingredients: Vegetable Stock, Pearl Barley, Chili Powder, Carrot, Celery Cumin Canned Black, Kidney and Northern Beans