White Bean 'N' Barley Soup Recipe
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White Bean 'N' Barley Soup

By: Stephanie Land  
"'A friend of mine gave me this recipe, and it's delicious,' says Stephanie Land of Sudbury, Ontario."

Rating: This weblink has been rated 18 times with an average star rating of 4.4 Read Reviews (13)

Rate/Review | 493 people have saved this

Prep Time:
10 Min
Cook Time:
1 Hr 15 Min
Ready In:
1 Hr 25 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

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.

Footnotes

  • 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 5 stars. This recipe averages a 0 star rating.
Reviewed on May 19, 2008 by ManassasMa 
This is a wonderful soup. I've made it a number of times and each time not a drop has been... MORE
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2008 by gapch1026 
This is a very colorful, healthy, and tasty soup. I did change up the proportions a bit based... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2008 by Chel 
good starter recipe, but very bland. I added spices based on other reviews, but I should have... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2008 by Marianna 
I don't usually care for soup but this was fantastic! I made a few changes... 1. soaked beans... MORE
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2009 by Melanie 
Soaking the beans overnight ensures that they will be adequately cooked. Use a high quality... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2008 by who_me 
Used 3 cans chicken broth and 2 cups water. Did not have celery or bell pepper available.... MORE
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... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 9, 2009 by LadybugBates 
I loved this soup. I will make this again. I did add a bit of ham since my kids are such meat... MORE

 
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