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Vegetable Soup Barley

Minestrone and Barley Soup

Hearty vegetable, minestrone style soup with 10 minute barley.
Course Main Dish
Cuisine Italian
Servings 6


  • 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.


*You can substitute stock for water and bouillon.*
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