Recipe: Bean and Barley Soup

Brrr, it is COLD here! A Polar Vortex already…and it is only November! I planned a lot of warm comfort foods for the next two weeks, which we love in cold weather. A new one I created and works for a meatless meal is Bean and Barley Soup. This soup is simple and quick. Yes, it does simmer for an hour, but the hands-on time is pretty short. Enjoy!

Bean and Barley Soup

8 cups chicken broth

1/2 cup diced onion

1 stalk celery, diced

2 large carrots, diced

1 cup hulled barley, rinsed

salt and pepper

garlic powder, to taste

1 can (15 oz) white beans, rinsed and drained (I used Great Northern this time, but we have used cannellini as well. Both work great.)

1. Heat broth and veggies in large pot to a boil. Add in seasonings and barley. Return to boil and then reduce to simmer for about 60 minutes or more.

2. Once veggies are very tender and barley is cooked, add in beans. Heat through and then serve!

We love this with homemade bread and salad or applesauce! A great warm meal for a cold night!!

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