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Hearty and satisfying as a meal with some crusty bread, I have also served this soup on a Friday night or Yom Tov.
2 onions
3 cloves garlic or 3 cubes Gefen Frozen Garlic
6 tablespoons oil
3 stalks celery
3 carrots
1 cup dried northern (cannellini) beans
1/2 cup barley, such as Glicks Pearl Barley
1/8 cup dried dill weed or 6 cubes Dorot Gardens Frozen Dill, or to taste
salt, to taste
pepper, to taste
Process the onions and garlic and sauté in oil until soft and transluscent, about five minutes. Meanwhile, process the celery and carrots and add to the pan, continue sautéing until softened, about five to six minutes.
Add remainder of the ingredients and bring to a boil. Lower the heat and cover simmering for about two hours or until the beans are very soft. Adjust seasonings.
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