White Bean ‘N’ Barley Soup
"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
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1Place 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.
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2In 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.
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