• 1 1/2 cups dried Great Northern beans
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive or canola oil
  • 4 cups vegetable or chicken broth
  • 4 cups water
  • 3 medium carrots, sliced
  • 2 medium red bell peppers, diced
  • 2 celery ribs, chopped
  • 1/2 cup medium pearl barley
  • 1/2 cup minced fresh parsley, divided
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1 (28 ounce) can diced tomatoes, undrained


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 the heat; cover and let stand for 1 hour.

Drain and rinse beans, discarding liquid. In a Dutch oven, saute onion and garlic in oil. Add the 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 for 1 hour or until beans are tender. Add the tomatoes; heat through. Discard bay leaves. Sprinkle with remaining parsley.