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White Bean 'N' Barley Soup

White Bean 'N' Barley Soup

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

1 h 25 m servings
Serving size has been adjusted!
Original recipe yields 9 servings

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Directions

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  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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Reviews

Read all reviews 25
  1. 37 Ratings

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Most helpful positive review

This is a wonderful soup. I've made it a number of times and each time not a drop has been leftover. My family loves barley, so this was an easy recipe for me to try (works well with rice, too)....

Most helpful critical review

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 writte...

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This is a wonderful soup. I've made it a number of times and each time not a drop has been leftover. My family loves barley, so this was an easy recipe for me to try (works well with rice, too)....

This is a very colorful, healthy, and tasty soup. I did change up the proportions a bit based on what I had - used 1 can of Great Northern Beans (so obviously skipped the first step but rinsed ...

I don't usually care for soup but this was fantastic! I made a few changes... 1. soaked beans in cold water overnight (skipped the precooking step) 2. cooked soup in the crock pot on low all da...

Used 3 cans chicken broth and 2 cups water. Did not have celery or bell pepper available. Suggestion addition of 1 tsp paprika for a little zip. Good, hearty soup.

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 aga...

Very good!! We added country ham, and used green peppers instead of red.

Soaking the beans overnight ensures that they will be adequately cooked. Use a high quality broth to ensure good flavor - I use homemade vegetable broth as a base and it makes all the differenc...

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 writte...

Fabulous. I added a couple of spoonfuls of sour cream. This goes in my file.

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