Red Bean and Barley Soup

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small saucepan, combine the barley with water to cover; place over med-high heat.
  • When the water boils, decrease heat to low and simmer for 5 minutes.
  • Drain barley, rinse, and drain again; set aside.
  • Heat the oil in a 4-quart saucepan over med-high heat.
  • Add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Stir in the beans and broth; bring to a boil.
  • Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
  • Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
  • Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
  • Return the beans to the saucepan with the liquid and stir well to blend.
  • Add in the barley and place over med-high heat.
  • When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
  • Stir in the parsley; season with salt to taste, and serve.
  • *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.
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