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*This recipe post has been edited to include ingredients and updated photos*
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!
Stay warm and enjoy!
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Minestrone and Barley Soup
- 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
- 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.