"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
White Bean ‘N’ Barley Soup
White Bean ‘N’ Barley Soup
Prep Time
10 min
Cook Time
1 hour 15 min
Yield
9 servings
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 heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid.
- 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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