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
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!