I get so many cooking newsletters everyday, and I rarely do more than glance over the titles looking for something new.  This one in Eating Well caught my eye, and I have a small pot of it on my stove now.  

Three Bean and Barley Soup

1/3 cup each dry beans (black, white, and kidney)
1/2 cup pearl barley
1 tbsp chili powder
1 tsp cumin
salt
chopped celery, carrots, and  onion 
2 cups chicken broth
9 cups water

Bring to a boil and reduce to simmering until beans are tender (1 3/4 to 2 1/2 hours)

I made a smaller batch, added a bay leaf and some Old Bay.  And I don't like kidney beans so mine has pintos in it.  And I had a little accident with the chili powder...but I like it spicy!

This could almost turn into a minnestrone with a few seashells and a tweak of the seasonings!