Minestrone and Barley Soup
Hearty vegetable, minestrone style soup with 10 minute barley.
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
*You can substitute stock for water and bouillon.*
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