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 -
- 6 T oil -
- 3 celery stalk -
- 3 carrots -
- 1 Cup dried northern (canallini) beans -
- 1/2 C barley -
- 1/8 C dried dill weed or to taste -
- salt and pepper to taste -
Process all vegetables and saute in oil-first the onions and garlic until soft and transluscent, about 5 minutes. Then add the celery and carrots and continue sauteing until softened about 5-6 minutes. Add remainder of the ingredients and bring to a boil. Lower the heat and cover simmering for about 2 hours or until the beans are very soft. Adjust seasonings. This soup freezes well.