recipe of the week!

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With it being the holiday season and cold outside, I wanted to give a quick and easy prep meal… perfect for the #crockpot! 

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 large celery stalk, diced
  • 1 carrot, diced
  • 9 cups of water (if doing on stove; 2 cups if in crock pot)
  • 4 cups chicken broth (vegetarian broth if wanting to keep it vegetarian)
  • 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 chili powder (you can adjust to your taste)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
– If doing the crockpot option: Put all ingredients in 5-6 quart slow cooker. Cover and cook until the beans are tender. 4 hours on high or 7-8 hours on low.
-If you are doing this on the stove: Saute onion, celery, and carrot about 5 minutes. Add water, broth, barley, all the beans, chili powder, cumin and oregano. Bring to a high simmer. Reduce to simmer, and cook. Stir occasionally until the beans are tender, 1 3/4 – 2 1/2 hours. If you want to change the consistency add more water to your preference.
SERVINGS: 6 (1 1/3 CUPS); CALORIES: 205; PROTEIN: 9gr.; FIBER: 11gr.

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