White Bean ‘N’ Barley Soup

• 1-1/2 cups dried great northern beans
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 4 cups chicken or vegetable broth
• 4 cups water
• 3 medium carrots, sliced
• 2 medium sweet red peppers, chopped
• 2 celery ribs, chopped
• 1/2 cup medium pearl barley
• 1/2 cup minced fresh parsley, divided
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1 can (28 ounces) diced tomatoes, undrained

1. Place beans in a Dutch oven or soup kettle; add enough water to cover beans by 2-in. 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.
2. In a Dutch oven, saute onion and 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 and simmer for 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley.

dried great northern beans, onion, garlic, olive oil, chicken, water, carrots, sweet red peppers, celery, pearl barley, fresh parsley, bay leaves, salt, thyme, pepper, tomatoes

Taken from www.tasteofhome.com/recipes/white-bean-n-barley-soup/ (may not work)