Submission by: Marlies Bohringer

SERVES: Approximately 9

INGREDIENTS:

• 1 ½ c. Jack Rabbit Great Northern Beans
• 1 T. olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 4 c. of chicken or vegetable broth
• 4 c. of water
• 3 medium carrots, sliced
• 2 red peppers, diced
• 2 celery ribs, diced
• ½ c. medium pearl barley
• ½ c. fresh parsley, minced, divided use
• 2 bay leaves
• ½ tsp. dried thyme
• 1 tsp. Salt
• ½ tsp. Pepper
• 28 oz. canned diced tomatoes, undrained

PREPARATION:

• To prepare bean: Presoak and cook beans as directed.
• In a separate pan, sauté onion and garlic in olive oil.
• Add the broth, water, beans, carrots, red peppers, celery, barley, ¼ cup parsley, bay leaves, thyme, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 hour or until the beans are tender.
• Add tomatoes, and heat.
• Discard bay leaves.
• Sprinkle with remaining parsley and serve.