Ingredients

1 tbsp olive oil
1½ cups diced carrots
1 cup diced shallots (or onions)
1 cup diced celery
1 32oz carton organic vegetable broth
2 cups water
1 cup organic pearled barley
1 32oz can organic diced tomatoes
1 25oz can organic black beans
1 25oz can organic pinto beans
1 25oz can organic kidney beans
1 25oz can organic garbanzo beans (chickpeas)
1 fresh cherry bomb (or other hot pepper of your choosing), minced very fine
1 tbsp salt-free chilli powder (or more, to taste)
1 tsp salt
4 cloves garlic (or more to taste), minced
1 large Anaheim pepper (or other mild pepper of your choosing)
Sour Cream, shredded cheese to garnish (optional)

Method

In large stockpot, add olive oil. Heat on medium-high until hot. Add onions, celery and carrots and cook until onions are semi-translucent, about 5 minutes. Keep heat low enough to avoid browning the onions.

Transfer vegetables to another container to reserve. To stockpot, add broth, water, barley, tomatoes and beans, including liquid. Add the garlic, cherry bomb, salt and chili powder and mix thoroughly. Heat on high until it comes to a boil.

Reduce heat and simmer with lid on until barley is cooked and liquid is reduced, stirring often to make sure the barley isn’t sticking to the bottom of the pot.

Add more spices to taste, if desired.

In the last 10 minutes of cooking, add the Anaheim pepper and reserved vegetables.

Serve hot, garnished with shredded cheese and sour cream if desired. Especially good with fresh bread!