Bean and Barley Soup

1# packet of mixed beans (I use a 17 bean mix I found at my local market, but any mix will due)
1/2 C. barley
2-3 Tbsp. olive oil
8 C. good quality chicken stock
4 slices smoked bacon
1 large onion, small dice
2 cloves garlic, minced
2 med. carrots, small dice
2 stalks celery, small dice
2 Tbsp. fresh thyme, chopped
2 Tbsp. parsley, chopped
Salt and Pepper, to taste

Put bean mixture in large bowl and cover with water, let soak over night.  Drain well. 

If pressed for time or don't want to wait overnight, put beans in stock pot cover with water and bring to a boil.  Turn off heat and let sit for 1 hour.  Drain, they are ready to go.

Heat a large stock pot over med-high heat.  Add bacon and small amount of oil.  Cook until cokked and nicely brown.  Remove bacon and reserve for later.  To hot bacon fat in pot add onions, carrots, and celery, cook until onions are translucent and vegetables start to soften, about 4-5 minutes.  Add garlic and thyme cook for another minute or so.  Add beans, barley and stock, turn heat up to high and bring soup to a boil.  Reduce heat immediately and cook covered until beans and barley are tender but not mushy, about 45 minutes to an hour.  Crumble to cooled bacon and add back to soup.  Season with salt and pepper to taste.  Add parsley, serve and enjoy!