The soup is delicious and better the second day. Toss in a ham hock for more flavor.
- 2 cups white beans, soaked and cooked
- 2 stalk celery, chopped
- 2 medium carrots, chopped
- 1 yellow onion, finely chopped
- 1 medium potato, chopped
- 6 cups chicken broth, low sodium
- 1/4 cup barley
- 1/2 TBS dried parsley
- 1/8 tsp dried rosemary, crumbled
- 1/8 tsp dried thyme
- salt and pepper, to taste
Put soaked, cooked beans in large pot and cover with chicken broth.
Heat olive oil medium-low and cook celery, carrot, onion, and potato until soft, about 10 minutes. Do not let them brown. Add herbs the last 30 seconds. Add to pot.
Add barley to pot.
Pour a 1/4 cup water in pan while hot and scrape up the goodies. Pour into pot.
Simmer soup for 45 minutes.
I use Great Northern white beans soaked overnight in water then
simmered until soft, about 1 hour. I have used Yukon Gold and Idaho
potatoes successfully. If you use quick barley, add the last 10 minutes