Ingredients
1-1/2 cups dried great northern beans1 large onion, chopped2 garlic cloves, minced1 tablespoon olive oil4 cups chicken or vegetable broth4 cups water3 medium carrots, sliced2 medium sweet red peppers, chopped2 celery ribs, chopped1/2 cup medium pearl barley1/2 cup minced fresh parsley, divided2 bay leaves1 teaspoon salt1/2 teaspoon dried thyme1/2 teaspoon pepper1 can (28 ounces) diced tomatoes, undrained
Preparation
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 heat; cover and let stand 1 hour. Drain and rinse beans, discarding liquid.
In a Dutch oven, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender, 3-5 minutes. Stir in 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 1 hour or until beans are tender. Add tomatoes; heat through. Discard bay leaves. Sprinkle with remaining 1/4 cup parsley.
