Bean and Barley Chowder

Barley is an excellent source of Soluble Fiber!  This means that they act as a prebiotic.

The longer you cook this thick and hearty soup, the creamier and richer tasting it becomes.

Ingredients:

8 cups water or vegetable broth

1 cup dry baby lima beans, soaked overnight and drained

1 cup chopped onions

1 cup chopped carrot

1 celery stalk, finely chopped

1/2 cup pearl barley

1 T crushed garlic

1 tsp thyme

Salt and Pepper

Directions:

Place water and beans in a large soup pot and bring to a boil.  Add remaining ingredients, except salt and pepper.  Return to a boil, reduce heat to medium, cover and simmer until barley and beans are tender and broth is creamy, about 1 1/2 to 2 hours.  Season with salt and pepper to taste.  Serve hot.

Recipe from Forks over Knives