Southwestern Three-Bean and Barley Soup

1 T. olive oil
1 large diced onion
1 stalk diced celery
1 diced large carrot
1 medium zucchini
9 cups water
4 cups vegetable broth
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 T. chili powder
1 t. ground cumin
1/2 t. dried oregano
3/4 t. salt

Heat oil in large pan, then add onion, celery and carrot and cook until softened.  Add water, broth, barley, beans, zucchini, chili powder, cumin and oregano.  Bring to a boil and then simmer until the beans are tender....about 2 - 2  1/2 hours.  Add more water, 1/2 cup at a time if necessary.  Salt to taste.

Cajun-spiced Dirty Rice

1 t. olive oil
1 minced onion
1 minced celeryrib
1 minced green pepper
4 cloves minced garlic
8 oz. finely chopped mushrooms
2 t. Cajun spice blend
1 c. quick-cooking brown rice
1  15 oz. can red bean, rinsed and drained
2 c. vegetable broth
salt and pepper to taste

Preheat oven to 375ºF.  Lightly oil a 3 quart baking dish and set it aside.  Heat the oil in a skillet over medium heat and then add onion, celery, and green peppers.  Cover and cook about 5 minutes.  Add garlic, mushroom and Cajun spice.  Stir and cook for about 2 minutes.  Put mixture into the 3 quart baking dish, then add the rice, beans, broth, salt and pepper.  Cover and bake in the oven until the rice is tender, about 50 minutes.

Non vegans can add sausage to it, if they want.

Cajun Spice Mix

2 t. salt
2 t. garlic powder
2 1/2 t. paprika
1 t. black pepper
1 t. onion powdered or minced dehydrated onion
1 t. cayenne pepper
1 1/4 t. dry oregano
1 1/4 t. dry thyme
1/2 t. red pepper flakes (optional)

Stir together until evenly blended.  Store in airtight container.