White Bean Soup With Barley Recipe

Summary

Difficulty LevelEasyServings12
CuisineAmericanCourseAppetizer
MethodBoilMain IngredientBeans
Interest GroupParty

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.

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