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White Bean Soup With Barley

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Ingredients
  Dry white beans 1 1⁄2 Cup (24 tbs)
  Olive oil 1 Tablespoon
  Onion 1 Large, chopped
  Garlic 2 Clove (10 gm), minced
  Carrots 3 , diced
  Celery ribs 3 , diced
  Red bell peppers 2 , diced
  Pearl barley 1⁄2 Cup (8 tbs)
  Canned diced tomatoes 28 Ounce (1 Can)
  Chicken stock 8 Cup (128 tbs)
  Dried thyme 1⁄2 Teaspoon
  Bay leaves 2
  Salt To Taste
  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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bean
Interest: 
Party
Servings: 
12

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