Bean and Barley Soup

Total time: 9 h 58 min • Active: 9 h 58 min • Inactive: 0 min

Ingredients

• 2 cup great northern beans
• 6 cup water
• 2 tbsp olive oil
• 1 ea onion
• 2 ea carrot
• 2 stalk celery
• 3 clove garlic
• 8 cup vegetable broth
• 4 ea bay leaf
• 1 tsp thyme
• 1 tsp salt
• 0.5 tsp pepper
• 0.5 cup pearl barley
• 2 tbsp parsley

Steps

1. Rinse and pick through dried great northern beans, removing any debris or stones.5 min
2. Place cleaned beans in a large bowl and cover with water by 2 inches. Soak overnight.8 h
3. Drain and rinse the soaked beans.2 min
4. Add drained beans, vegetable broth, bay leaves, dried thyme, salt, and pepper to the pot.2 min
5. Bring the mixture to a boil, then reduce heat and simmer covered for 1 hour.1 h
6. Add pearl barley to the pot and continue cooking until beans and barley are tender.≈ 30 min–40 min
7. Serve hot, garnished with fresh parsley if desired.1 min
8. Remove bay leaves and taste, adjusting salt and pepper as needed.2 min
9. Add minced garlic and cook until fragrant.≈ 1 min
10. In a large Dutch oven or heavy pot, heat olive oil over medium heat until shimmering.≈ 2 min
11. Add diced onion to heated oil and cook until softened.≈ 5 min
12. Add diced carrots and celery to the pot and cook until vegetables are partially softened.≈ 3 min

Yields

• 6 cup bean and barley soup