Taste of Home
White Bean ‘N’ Barley Soup
TOTAL TIME: Prep: 10 min. + standing Cook: 1-1/4 hours
YIELD: 9 servings.
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
Ingredients
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1-1/2 cups dried great northern beans
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1 large onion, chopped
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2 garlic cloves, minced
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1 tablespoon olive oil
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4 cups chicken or vegetable broth
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4 cups water
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3 medium carrots, sliced
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2 medium sweet red peppers, chopped
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2 celery ribs, chopped
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1/2 cup medium pearl barley
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1/2 cup minced fresh parsley, divided
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2 bay leaves
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1 teaspoon salt
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1/2 teaspoon dried thyme
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1/2 teaspoon pepper
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1 can (28 ounces) diced tomatoes, undrained
Directions
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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 heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid.
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2.
In 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.
Nutrition 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.
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