White Bean 'n' Barley Soup

By dashy_65

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

Details

Servings 9
Adapted from tasteofhome.com

Preparation

Step 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.

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.

Can add chopped precooked chicken if desired.

193 cal, 3g fat, 831mg sodium, 9g fiber, 35g carb