Barley, Tomato, and Bean Soup Recipes

Ingredients :

1/4 cup pearl barley

2 15 ounce cans Swanson's Vegetable Broth

1 onion, chopped

1 stalk celery, thinly sliced, including top

1 carrot, diced

1 bay leaf

2 15 ounce cans cannellini beans, drained and rinsed

2 tomatoes, chopped

1 tsp dried thyme (use 2 teaspoons if fresh)

1/2 tsp salt

1/2 tsp black pepper

Method :

Combine the barley, vegetable broth, onion, celery, carrot, and bay leaf in a large pot. Simmer until the barley is tender, about 25 minutes. Add the remaining ingredients and simmer an additional 20 minutes.

This is a perfect, hearty, cold day soup.

Serves 8

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