Best White Bean And Barley Soup Recipes

Black-Kale and White-Bean Soup with Barley image

Provided by Martha Stewart

Number Of Ingredients 12

10 cups water
3/4 cup pearl barley, rinsed and drained
3 cups homemade or store-bought low-sodium chicken stock
1 large onion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper
1 can (28 ounces) cannellini beans, liquid reserved
6 ounces Tuscan black kale (or regular kale), roughly chopped (3 1/2 cups)
1 tablespoon plus 1 teaspoon grated Parmesan cheese
1/2 teaspoon grated lemon zest

Steps:

Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.

White Bean and Barley Soup image

Provided by dicentra

Categories Easy

Time 8h10m

Yield 12 serving(s)

Number Of Ingredients 15

1 large onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
2 (24 ounce) cans great northern beans
4 cups chicken broth
4 cups water
2 large carrots, chopped
2 bell peppers, chopped
2 celery ribs, chopped
1/2 cup quick-cooking barley
1/4 cup parsley
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 (28 ounce) can diced tomatoes