White Bean Soup With Barley Recipe
A truly magical recipe for White Bean Soup With Barley not only looks nice but also tastes great! This White Bean Soup With Barley is so tasty that I cannot resist serving it as an Appetizer often. The White Bean Soup With Barley is made with Beans which is easy to procure from any grocery store. Stop looking and just try this yummy White Bean Soup With Barley recipe and you'll never ask for anything else.
Ingredients
1 1/2 cups dry white beans
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
3 carrots, diced
3 ribs celery, diced
2 red bell peppers, diced
1/2 cup pearl barley
1 (28 ounce) can diced tomatoes
8 cups chicken stock
1/2 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste
Directions
Sort and rinse the beans.
Soak in cold water to cover for 8 to 10 hours; drain just before using.
Heat the olive oil in a large kettle over medium heat.
Add the onion and garlic and cook for 5 minutes or until softened.
Stir in the drained beans, carrots, celery, bell peppers, barley, undrained tomatoes, chicken stock, thyme and bay leaves.
Bring to a boil.
Reduce heat and simmer, covered, for 2 hours or until beans are tender.
Remove the bay leaves.
Stir in the salt and pepper.
Soak in cold water to cover for 8 to 10 hours; drain just before using.
Heat the olive oil in a large kettle over medium heat.
Add the onion and garlic and cook for 5 minutes or until softened.
Stir in the drained beans, carrots, celery, bell peppers, barley, undrained tomatoes, chicken stock, thyme and bay leaves.
Bring to a boil.
Reduce heat and simmer, covered, for 2 hours or until beans are tender.
Remove the bay leaves.
Stir in the salt and pepper.
