Bountiful White Bean and Barley Soup Contributor: Renee' Serves:
Ingredients:
1 & 1/2 cups dried Great Northern Beans 1 large Onion, chopped 2 Garlic Cloves, minced 1 Tbsp. Olive or Canola Oil 4 cups Chicken or Vegetable Broth (I used FF) 4 cups Water 3 medium Carrots, sliced 2 medium Sweet Red Peppers, diced	2 Celery Ribs, chopped 1/2 cup Medium Pearl Barley 1/2 cup minced Fresh Parsley, divided 2 Bay Leaves 1 tsp. Salt 1/2 tsp. Dried Thyme 1/2 tsp. Pepper 1 can (28 oz.) Diced Tomaotoes, undrained
Cooking Instructions:
Place beans in a dutch oven or soup kettle; add enough water to cover beans by 2 inches. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. In a dutch oven, saute onion & garlic in oil. Add the broth, water, beans, carrots, red peppers, celery, barley, 1/4 cup parsley, bay leaves, salt, thyme, and pepper. Bring to a boil. Reduce heat; cover & simmer for 1 hour or until beans are tender. Add the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley. Notes One serving (1 & 1/2 cups) equals 193 calories, 3 grams of fat, and 9 grams of fiber. I added fresh sliced zucchini from my garden and served this wonderful soup with whole wheat pita pockets instead of crackers. This soup freezes well. What a wonderful way to get your veggies in. This soup is AWESOME!!! Living in Iowa, this soup is perfect for the cold evenings we are experiencing at this very moment. I have been a Weight Watcher member since May 2003 and have lost over 35 pounds. This soup is very comforting and filling, a big plus for the winter to come. I truly hope you try this soup and enjoy it as much as I do. Ciao!
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