Name: White Bean ‘N’ Barley Soup
Prep time: 10 min
Cook time: 10 min
Yield: 9
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - White Bean ‘N’ Barley Soup

1. 1-1/2 cups dried great northern beans -

2. 1 large onion, chopped -

3. 2 garlic cloves, minced -

4. 1 tablespoon olive oil -

5. 4 cups chicken or vegetable broth -

6. 4 cups water -

7. 3 medium carrots, sliced -

8. 2 medium sweet red peppers, chopped -

9. 2 celery ribs, chopped -

10. 1/2 cup medium pearl barley -

11. 1/2 cup minced fresh parsley, divided -

12. 2 bay leaves -

13. 1 teaspoon salt -

14. 1/2 teaspoon dried thyme -

15. 1/2 teaspoon pepper -

16. 1 can (28 ounces) diced tomatoes, undrained -

How to cook deliciously - White Bean ‘N’ Barley Soup

1. Stage

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 heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid.

2. Stage

In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in 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 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.