“In 'Saved by Soup' by Judith Barrett”
1hr 30mins

Ingredients Nutrition


  1. In a small saucepan, combine the barley with water to cover; place over med-high heat.
  2. When the water boils, decrease heat to low and simmer for 5 minutes.
  3. Drain barley, rinse, and drain again; set aside.
  4. Heat the oil in a 4-quart saucepan over med-high heat.
  5. Add in onion; cook/stir until begins to soften, 2-3 minutes.
  6. Stir in the beans and broth; bring to a boil.
  7. Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
  8. Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
  9. Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
  10. Return the beans to the saucepan with the liquid and stir well to blend.
  11. Add in the barley and place over med-high heat.
  12. When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
  13. Stir in the parsley; season with salt to taste, and serve.
  14. *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a