White Bean 'N' Barley Soup Recipe

5 6 3
White Bean 'N' Barley Soup Recipe
White Bean 'N' Barley Soup Recipe photo by Taste of Home
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White Bean 'N' Barley Soup Recipe

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5 6 3
Publisher Photo
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
MAKES:
9 servings
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

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

  • 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
  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

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Reviews forWhite Bean 'N' Barley Soup

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FaithDeborah User ID: 8183252 215937
Reviewed Dec. 26, 2014

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

MY REVIEW
hedjo User ID: 4179463 70383
Reviewed May. 12, 2012

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

MY REVIEW
le112859 User ID: 4073399 55073
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
Baggy6 User ID: 534479 64549
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
tiffnaynay User ID: 2794733 205627
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!"

MY REVIEW
TimDreamer User ID: 4638806 89564
Reviewed Jan. 18, 2008

"This recipe is great and very flavorful."

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