Great Northern Bean Soup with Barley

This hearty, fiber-rich soup features great northern beans, barley, pancetta, and plenty of vegetables in a savory broth. It's best served piping hot, and this easy family meal can be ready in just 30 minutes!

Course Main Course, Soup

Cuisine American

Keyword Barley Soup, Bean and Barley, Great Northern Beans

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 453kcal

Author Cara Harbstreet

Ingredients

4 oz pancetta
2 stalks celery sliced
2 medium carrots diced
1 small onion diced
2-3 cloves garlic minced, about 1 heaping tablespoon
1 tbsp olive oil
1 can great northern beans (or similar white bean) drained and rinsed
32 oz low-sodium vegetable broth
1 cup quick-cooking or pearled barley
4 sprigs fresh thyme
2 bay leaves
1/4-1/2 tsp All-Purpose MSG Seasoning or swap for MSG or kosher salt, to taste
1 tbsp apple cider vinegar
kosher salt and pepper to taste

Instructions

Begin with the knife work to prep the celery, carrots, and onions into a dice for mirepoix. Mince the garlic if not using the prepared version.
Heat a large stockpot or Dutch oven over medium-high heat. Add the pancetta and brown until crispy, about 5-6 minutes. Transfer to a plate covered with a paper towel to absorb excess grease.
In the same stock pot or Dutch oven, use the rendered fat from the pancetta to sauté the celery, carrots, and onions. Stir frequently, adding the olive oil. Cook 6-7 minutes, or until the vegetables are softened and fragrant, then add the garlic and cook for one minute more.
Add the broth and scrape the bottom of the pan to deglaze it. At this time, add the bay leaves and barley. Increase the heat to bring the soup to a low simmer. Cook the barley according to package directions, or until tender (see notes for recommended cooking times).
Stir in the drained beans, fresh thyme, MSG, and a splash of apple cider vinegar. Adjust seasonings as needed, then remove the bay leaves. Garnish with the crispy pancetta and serve while hot.

Notes

If MSG isn't available or you prefer to avoid it, swap for salt and adjust the quantity according to your taste preferences.

Leftovers can be stored in the refrigerator for up to 5 days, or in the freezer for up to six months.

Barley Cooking Guide:

Quick-cooking barley: about 12 minutes
Pearled barley: 25-30 minutes
Hulled barley: 45-60 minutes

Nutrition