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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."

Rate/Review | Read Reviews (25)

Prep Time:
10 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 25 Min

Servings (Help)

US Metric Calculate

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

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 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.