White Bean 'N' Barley Soup |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 9 |
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A friend of mine gave me this recipe, and it's delicious, says Stephanie Land of Sudbury, Ontario. Ingredients:
1-1/2 cups dried great northern beans |
1 large onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
4 cups chicken or vegetable broth |
4 cups water |
3 medium carrots, sliced |
2 medium sweet red peppers, chopped |
2 celery ribs, chopped |
1/2 cup medium pearl barley |
1/2 cup minced fresh parsley, divided |
2 bay leaves |
1 teaspoon salt |
1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
1 can (28 ounces) diced tomatoes, undrained |
Directions:
1. Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.Drain and rinse beans, discarding liquid.
2. In a Dutch oven, saute onion and garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. Yield: 9 servings.
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