Three Bean and Barley Soup

This soup comes from my friend the Trainer Mama.  It was called a Southwestern soup, but the chili is such a mild flavor compared to the barely, that I'm dropping that part of the name.

But I won't be dropping the recipe - it's low-cal, heart healthy, full of fiber, and YUMMY!

Three Bean and Barley Soup

• 1 large onion, diced
• 2 large stalk celery, diced
• 2 large handfuls of baby carrots, diced
• 9 cups water
• 4 cups reduced-sodium chicken broth, or vegetable broth
• 1/2 cup medium pearled barley
• 1/3 cup dried black beans
• 1/3 cup dried great northern beans
• 1/3 cup dried red beans
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 3/4 teaspoon salt 

In a large stock pot, saute onion, celery and carrots and stir until the vegetables become tender, around 5 minutes. Add the rest of the ingredients. Bring to a high simmer on high heat. Reduce heat to low and cook, stirring occasionally until the beans are soft. This takes around 2- 2 1/2 hours.