White Bean ‘N’ Barley Soup
"A friend of mine gave me this recipe, and it's delicious," says Stephanie Land of Sudbury, Ontario.
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
Reviews
Excellent! We made it vegetarian, seasoned with Lawry's seasoned salt and regular salt.
This is a great soup recipe. Loved the addition of barely.
Yummy and hearty. Next time we'll use fewer beans and more barley, just a personal preference. We used fat free/reduced sodium chicken broth.
Yes, this is very good tasting. I added some corn and extra barley. perfet for a chilly day as we have here in Michigan.:) Thank you
My mom and I tried this recipe and it is wonderful!! It is great this way but she has also added chicken to the mix and it is also very tasty and a bit more filling! Yummy!
No comment left
This recipe is great and very flavorful.