As the weather gets colder, a hearty winter soup is easy to prepare, can be made the day before and reheated. This delicious vegetable soup is a healthy and nutritious one pot vegetarian meal with additional nutrition from the pearl barley and the kidney beans.
Barley minestrone vegetable soup
2 potatoes, peeled and diced
2 carrots, peeled and diced
1 onion diced
1 cup celery diced
1 cup peas (preferable fresh podded, if fresh not available use frozen)
1 cup pearl barley
400g tinned tomatoes, crushed
500ml tomato juice
1.5 litres water
2 tablespoons olive oil
400g can kidney beans, drained
3 sprigs fresh thyme
½ bunch curly parsley leaves, finely chopped
Parmesan rind, optional
In a large pot, lightly sauté the diced onion in the olive oil. Add the potatoes, carrots and celery and stir over a low heat for a further 10 minutes. Add the crushed tomatoes, the tomato juice, the water and the pearl barley (with the optional parmesan rind). Simmer for 30 minutes. Add the kidney beans, the peas and the leaves from the thyme. Simmer for a further 10 to 15 minutes. Remove the parmesan rind. Check for seasoning and add salt only if necessary. The soup can be made the day before and reheated to serve. To serve top each bowl with grated parmesan then finely chopped parsley.
The recipe was created for The Rocks monthly newsletter and is available online with my other Rocks Markets recipes.
Or try Chef Stefano Manfredi’s recipe for Cavolo Nero and Borlotti Bean Minestrone here on Inside Cuisine.