Bean and Barley Soup

2 tbsp Canola Oil 1 large Onions, raw 3 carrot (7-1/2") Carrots, raw 6 clove Garlic 8 cup (8 fl oz) Chicken Broth or Bouillon 900 gram(s) Hannaford Eastern Russet Premium Potatoes, (med potato) 1 tsp Thyme, fresh 1 tbsp Rosemary 10 grams Bay Leaf 0.66 cup Barley, Quaker Quick (by MOHMAMA3) 4 cup, chopped Kale 1.25 cup Cannellini Beans White Kidney Beans Bushs 2 cup Peas, frozen

Can add parsnips, but since they are sometimes hard to find this recipe excludes them. One can also use vegetable broth instead of chicken broth.

• Heat oil in a large stockpot on high heat and add onion, parsnips, and carrots, and cook until lightly browned and softened, about 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds more. • Add broth, and then potatoes, uncooked barley, and herbs and bay leaf and bring to a boil. Reduce heat, and simmer for about 50 minutes, or until barley is tender. • Remove and discard bay leaf and rosemary stems. • With an immersion blender, pulse soup about 10 times, or until desired consistency is achieved. • Alternatively, remove about 2 cups of the solids and liquid and puree them in a blender. Add pureed mixture back into the pot. • Add drained beans, kale and peas, and simmer for another 10 minutes, or until peas are tender. • Add salt and pepper to taste.

Serving Size: 8 2-cup services

Number of Servings: 8

Recipe submitted by SparkPeople user AMKOSS7.