White Bean Soup With Barley Recipe
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.
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