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White Bean 'N' Barley Soup Recipe
White Bean 'N' Barley Soup Recipe photo by Taste of Home

White Bean 'N' Barley Soup Recipe

Publisher Photo
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
TOTAL TIME: Prep: 10 min. + standing Cook: 1-1/4 hours
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + standing Cook: 1-1/4 hours
MAKES: 9 servings

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

Nutritional 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.

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.
Originally published as White Bean 'N' Barley Soup in Light & Tasty August/September 2003, p47

Nutritional 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.

Reviews for White Bean 'N' Barley Soup

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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MY REVIEW
Reviewed Dec. 26, 2014

"Excellent! We made it vegetarian, seasoned with Lawry's seasoned salt and regular salt."

MY REVIEW
Reviewed May. 12, 2012

"This is a great soup recipe. Loved the addition of barely."

MY REVIEW
Reviewed Nov. 4, 2010

"Yummy and hearty. Next time we'll use fewer beans and more barley, just a personal preference. We used fat free/reduced sodium chicken broth."

MY REVIEW
Reviewed Nov. 18, 2008

"Yes, this is very good tasting. I added some corn and extra barley. perfet for a chilly day as we have here in Michigan.:) Thank you"

MY REVIEW
Reviewed Jan. 27, 2008

"My mom and I tried this recipe and it is wonderful!! It is great this way but she has also added chicken to the mix and it is also very tasty and a bit more filling! Yummy!"

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