Barley minestrone vegetable soup

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

Serves 8

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
Grated parmesan

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.

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Comments for this article

3 Responses to “Barley minestrone vegetable soup”

  1. Anita says:
    May 26, 2011 at 11:50 am

    Yum! This is perfect for this cold weather. Luv how it’s very healthy too.

    • Rebecca Varidel
      Rebecca Varidel says:
      May 27, 2011 at 5:56 am

      soup is fantastic at anytime of year – but I agree I love these thick hearty soups for the coldest part of the year.

  2. Maria @ Scandifoodie says:
    May 29, 2011 at 8:36 pm

    Sounds like a perfect thing to have in this weather! I love using barley in cooking, especially in soups!

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