Red Bean And Barley Soup

1. 1

   In a small saucepan, combine the barley with water to cover; place over med-high heat.

2. 2

   When the water boils, decrease heat to low and simmer for 5 minutes.

3. 3

   Drain barley, rinse, and drain again; set aside.

4. 4

   Heat the oil in a 4-quart saucepan over med-high heat.

5. 5

   Add in onion; cook/stir until begins to soften, 2-3 minutes.

6. 6

   Stir in the beans and broth; bring to a boil.

7. 7

   Decrease heat to med-low, cover the saucepan, and cook 15 minutes.

8. 8

   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.

9. 9

   Scrape the sides of the work bowl down and pulse the machine 1-2 more times.

10. 10

    Return the beans to the saucepan with the liquid and stir well to blend.

11. 11

    Add in the barley and place over med-high heat.

12. 12

    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.

13. 13

    Stir in the parsley; season with salt to taste, and serve.

14. 14

    *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

* Per serving · 4 servings · Values may vary.

No additional tips available.