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I’ve got a Vegetable Barley Minestrone Soup 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! Stay warm and enjoy!
If you like soup recipes you might also like to try this Pasta and Fagioli or Butternut Squash and Cauliflower Soup recipe.
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Vegetable Barley Minestrone Soup
Minestrone and Barley Soup
Ingredients
- 1 medium Zucchini, diced
- 1 small Onion,diced
- 3 carrots diced
- 3 celery diced
- 1 medium potato diced
- 1 cup white beans drained and rinsed, cannelini beans
- 3/4 cup of 10 minute Barley
- 8 Cabbage Leaves chopped
- 1 cup basic tomato sauce or crushed tomatoes
- Parmesan Cheese Rind
- 8 Cups of Water
- 1 chix/beef Bouillon
- 1 Bay leaf
- 2 Sprigs of Thyme removed from stem
- 2 Tblsp olive oil
Instructions
- 4-6 quart pot saute onion, carrots, celery, potatoes and zucchini with olive oil until softened - 5 minutes. Add cabbage, tomatoes (or sauce), 6 cups of water, bouillon, bay leaf, thyme and parmesan rind.
- Bring up to a slow simmer and then add beans and barley; lower heat and simmer 20 minutes (or until desired consistency is reached). Serve Warm
- Optional: Puree third of the mixture to create a thicker consistency in the soup.
Notes
*This recipe post has been edited to include ingredients and updated photos*
Deborrah
Friday 28th of February 2025
Excellent base recipe - I thought it needed more layers of flavor. Next time I make it I will season the vegetables with all purpose seasoning and black pepper while sauteing them, use a whole 15 oz can of petite diced tomatoes, and use more thyme. I used collard greens vs cabbage as that is what I had in my refrigerator. Everyone thought it was delicious and most had two bowls with garlic bread.
Tina DiLeo
Sunday 17th of August 2025
I just love that you made this your own way, that is why I started this blog to share ideas and make things to the chefs taste! Thank you for sharing. So sorry for the late response my comment were not workinguntil this week!