Brrrr! Tell Jack Frost to bring it cause’ I’ve got a Barley Minestrone recipe that will warm you up and keep you full!
As we start the New Year this hearty vegetable and barley soup is not just a healthy comfort food, but it’s the perfect addition to your menu after all the holiday indulgences.
The star of this soup is the barley. Barley is a grain and clean carbohydrate (that’s a Good carb – yay!) with a low low glycemic index. This coupled with a good amount of fiber helps keep you feeling fuller longer. It also has tons of vitamins and minerals that are good for the heart and help fight cancer, among other diseases.
To cut down on the lengthy cooking process of <pearl> barley (which typically takes about an hour) I use the 10 Minute Barley from Trader Joe’s. Although this barley is par-cooked and then packaged, it is done so without compromising the nutritional value, flavor or texture of traditional barley. This is definitely a worth the while time saver!
1cupwhite beansdrained and rinsed, cannelini beans
3/4cupof 10 minute Barley
Salt and pepper to taste *easy on the salt
Parmesan Cheese Rind
6Cups of Water
Thyme for Garnish
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4-6 quart pot add onion, carrots, celery, potatoes and zucchini with olive oil until softened - 5 minutes. Add cabbage, tomatoes, water, bouillon, bay leaf and parmesan rind. Bring up to a boil and then add beans and barley; lower heat and simmer 10-15 minutes. Serve Warm
Optional: Puree third of the mixture to create a thicker consistency in the soup.
Add thyme sprigs for garnish
NOTE: The precooked barley is par-cooked without compromising their nutritional value, flavor or texture.