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White Bean 'N' Barley Soup

 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.
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.