White Bean Soup With Barley
|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|
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.