Bean and Barley Soup

Ingredients

• •2 tablespoons olive oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •3 carrots, sliced
• •3 celery stalks, chopped
• •1 cup pearl barley
• •2 cans (15 oz each) cannellini beans, drained
• •8 cups vegetable broth
• •1 teaspoon dried thyme
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium heat. Sauté onion and garlic until softened, about 3 minutes.
2. 2Add carrots and celery, cooking for 5 minutes until slightly tender.
3. 3Stir in barley and cook for 2 minutes, then add broth and thyme.
4. 4Bring soup to a boil, then reduce heat and simmer for 35-40 minutes until barley is tender.
5. 5Add beans and cook for 10 more minutes to heat through.
6. 6Season with salt and pepper to taste and serve hot.

💡 Slow cooker: cook LOW 6–7 hours, or HIGH 3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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