Bean and Barley Soup

Total time: 9 h 44 min • Active: 9 h 44 min • Inactive: 0 min

Ingredients

Set a meal time in the menu to see clock times

T-09:44:00

T-09:39:00

T-01:39:00

T-01:37:00

T-01:35:00

T-35:00

T-14:00

T-13:00

T-11:00

T-10:00

T-08:00

T-03:00

T-00:00

Rinse and pick through dried great northern beans, removing any debris or stones.

Place cleaned beans in a large bowl and cover with water by 2 inches. Soak overnight.

Drain and rinse the soaked beans.

Add drained beans, vegetable broth, bay leaves, dried thyme, salt, and pepper to the pot.

Bring the mixture to a boil, then reduce heat and simmer covered for 1 hour.

Add pearl barley to the pot and continue cooking until beans and barley are tender.

Serve hot, garnished with fresh parsley if desired.

Remove bay leaves and taste, adjusting salt and pepper as needed.

Add minced garlic and cook until fragrant.

In a large Dutch oven or heavy pot, heat olive oil over medium heat until shimmering.

Add diced onion to heated oil and cook until softened.

Add diced carrots and celery to the pot and cook until vegetables are partially softened.

Continuous

Primary

Occasional

None

Click on any step in the timeline to mark it as complete.