White Bean “N” Barley Soup

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.

 

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