INGREDIENTS
2
bay leaves
28 oz
canned tomatoes
3 media
carrots
2 ribs
celery
1 cups
dried great northern beans
1/2 tsp
dried thyme
1/2 cup
fresh parsley
2
garlic cloves
1 tbsp
olive oil
1 large
onion
1/2 cup
pearl barley
1/2 tsp
pepper
2 media
red sweet peppers
1 tsp
salt
4 cups
vegetable broth
4 cups
water