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White Bean 'N' Barley Soup

SUBMITTED BY: Stephanie Land

"'A friend of mine gave me this recipe, and it's delicious,' says Stephanie Land of Sudbury, Ontario."
PREP TIME  10 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 25 Min
SERVINGS & SCALING
Original recipe yield: 9 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 cups dried Great Northern beans
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 3 medium carrots, sliced
  • 2 medium red bell peppers, diced
  • 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 (28 ounce) can diced tomatoes, undrained

DIRECTIONS

  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.
  2. 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 the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley.

Nutritional Analysis: One serving (1-1/2 cups) equals 193 calories, 3 g fat (trace saturated fat), 0 cholesterol, 831 mg sodium, 35 g carbohydrate, 9 g fiber, 10 g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 starch, 1 very lean meat.

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 23, 2006 by J Walter Jones
Pretty good. I would use less beans and a little more stock, tweak the spices a bit. Overall for the first time making it the recipe was a good starting point. I look forward to making it again and again, with improvements each time.

3 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2008 by CURTISLEE
The flavor of this soup is fine, but not great. It's unfair to refer to the soup as bland, but it needs "something." It surely must be healthy, which is a plus in my book. As others have written, it's a good base to build from but does need a little work.

0 users found this review helpful
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 6, 2007 by E Seltzer
This was a good recipe to start from. However I added canned chicken to the pot and eliminated some of the veggies, simply because I didn't have them on hand. The chicken added a lot to it. This recipe is one that I will play with. I usually don't stick to a recipe until I've made it my own.

0 users found this review helpful


 
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