Bean And Barley Soup

• 1 cup dried borlotti or pinto beans
• 1 tablespoon olive oil
• 2 cups finely chopped red onion
• 1 cup finely chopped fresh flat-leaf parsley
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 1/2 cup chopped fresh basil
• 9 cups water
• 2 cups organic vegetable broth (such as Swanson Certified Organic)
• 2 bay leaves
• 1/3 cup uncooked pearl barley
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon hot sauce
• 2 tablespoons grated fresh Parmesan cheese

1. Sort and wash beans; place in a large saucepan. Cover with water to 2 inches above beans; bring to a boil. Cook 2 minutes; remove from heat. Cover and let stand 1 hour. Drain beans. Wipe pan dry with a paper towel.
2. Heat oil in pan over medium-high heat. Add onion, parsley, celery, carrot, and basil; cook 3 minutes, stirring frequently. Add beans, 9 cups water, vegetable broth, and bay leaves; bring to a boil. Reduce heat, and simmer 1 hour and 15 minutes or until beans are tender. Discard bay leaves.
3. Place 3/4 cup beans and 3/4 cup cooking liquid in a blender; process until smooth. Return pureed bean mixture to pan. Stir in barley, salt, pepper, and hot sauce; bring to a boil. Reduce heat, and simmer 30 minutes or until barley is done. Ladle soup into individual bowls; sprinkle with cheese.

pinto beans, olive oil, red onion, parsley, celery, carrot, fresh basil, water, vegetable broth, bay leaves, pearl barley, salt, freshly ground black pepper, hot sauce, parmesan cheese

Taken from www.myrecipes.com/recipe/bean-barley-soup (may not work)