Southwestern Three Bean And Barley Soup - cooking recipe

Ingredients

4 cups chicken broth or 4 cups vegetable broth
2 cups water
1 large onion, diced
1 large stalk celery, diced
1 large carrot, diced
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 extra virgin olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3/4 teaspoon salt (to taste)

Preparation

Combine broth, water, onion, celery, and carrot in a 5- to 6-quart slow cooker.
Add in barley, black beans, great northern beans, kidney beans, oil, chili powder, cumin and oregano.
Cover with lid and cook until the beans are tender, about 4 hours on HIGH or 7-8 hours on LOW.
Season with salt, and pepper if needed.
Serve with toasted sourdough bread with melted pepper jack cheese.