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White Bean 'N' Barley Soup

"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.

9 ServingsPrep: 10 min. + standing Cook: 1-1/4 hours

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

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.
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

2 of 2

White Bean 'N' Barley Soup (continued)

Directions (continued)

and simmer for 1 hour or until beans are tender. Add tomatoes; heat
through. Discard bay leaves. Sprinkle with remaining parsley. Yield:
9 servings.

Nutrition Facts: 1-1/2 cup equals 193 calories, 3 g fat (trace saturated fat), 0 cholesterol, 831 mg sodium, 35 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 lean meat.