Best 2 Barley Minestrone Recipes

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Immerse yourself in a culinary journey with our barley minestrone, a delectable soup brimming with wholesome ingredients and bursting with flavor. This hearty and satisfying dish, deeply rooted in Italian tradition, combines the goodness of barley, a fiber-rich grain, and a medley of fresh vegetables, including carrots, celery, onions, and tomatoes. Enhanced with the savory notes of garlic and herbs, this minestrone is a symphony of textures and flavors. Alongside the barley minestrone, we present a collection of equally enticing recipes. Embark on a culinary voyage with our hearty lentil soup, a comforting and nourishing dish that showcases the earthy flavors of lentils, complemented by a chorus of vegetables. Relish the vibrant and refreshing flavors of our spring vegetable soup, where the sweetness of peas, the crispness of carrots, and the delicate touch of asparagus harmonize to create a symphony of springtime flavors. Indulge in the classic flavors of our chicken noodle soup, a timeless dish that brings warmth and solace with its tender chicken, golden noodles, and a savory broth. Finally, satisfy your sweet cravings with our decadent chocolate mousse, a velvety and indulgent dessert that will tantalize your taste buds with its rich chocolatey goodness.

Let's cook with our recipes!

BARLEY MINESTRONE WITH PESTO



Barley Minestrone With Pesto image

A nice, hearty soup with barley, veggies and some basil/garlic pesto. You can vary the vegetables as you wish. This soup would be delicious with some crusty bread and a salad. Prep time does not include soaking time for barley.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup pearl barley (soaded for 4 hours and drained)
1 1/2 cups green cabbage, roughly chopped
1 onion, diced
1 carrot, diced
1 stalk celery, diced
1 zucchini, diced
4 tomatoes, seeded and diced
1 baking potato, peeled and diced
1/2 cup frozen fava beans (or substitute green peas or baby limas)
1 garlic clove, crushed
4 cups vegetable stock (or chicken)
fresh ground black pepper
1/2-1 cup fresh basil leaf
2 garlic cloves, crushed

Steps:

  • Place the barley in a pan, cover with cold water, and bring to a boil. Cook for 25-30 minutes until tender; then drain.
  • In a large pot, combine all vegetables with the stock and bring to a boil, then lower the heat and simmer for 15 minutes until the vegetables are just tender.
  • To make pesto, place the basil and garlic in a blender; add 1/2 cup of the vegetable cooking liquid and blitz to a smooth puree.
  • Add the puree to the soup, stir until combined, then add the cooked barley. Season with black pepper and serve.

BARLEY MINESTRONE



Barley Minestrone image

Make and share this Barley Minestrone recipe from Food.com.

Provided by Rosemary_O

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

1 cup pearl barley
1 tablespoon olive oil
2 cups thinly sliced green cabbage
2 large carrots
2 large celery ribs, diced
1 medium onion, diced
1 garlic clove, finely chopped
3 cups water
2 (14 1/2 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes
salt
1 medium zucchini, diced
1 lb green beans, in 1/2 inch pieces

Steps:

  • Heat 5 to 6 quart Dutch oven over medium high heat until hot. Add barley and cook 3-4 minutes until toasted and fragrant, stirring constantly. Transfer to bowl and set aside.
  • In same Dutch oven heat oil over med-high heat until hot. Add cabbage, carrots, celery and onion and cook 8-10 minutes until veggies are tender and lightly browned. Stir occasionally.
  • Add garlic and cook 30 seconds. Stir in barley water, broth tomatoes, and 1/4 tsp salt. Cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 25 minutes.
  • Stir zucchini and beans into mixture. Increase heat to medium and cook covered 10-15 minutes longer or until all veggies are tender.
  • Top with pesto, cheese, or sour cream.

Tips:

  • To save time, use pre-cooked barley or soak the barley overnight before cooking.
  • For a heartier soup, add more barley or vegetables.
  • Customize the soup to your liking by adding different vegetables, herbs, or spices.
  • Serve the soup with a side of crusty bread or a sprinkle of grated Parmesan cheese.
  • Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Barley minestrone is a delicious and hearty soup that is easy to make and can be customized to your liking. It is a great way to use up leftover vegetables and is a perfect meal for a cold winter day. So next time you are looking for a quick and easy soup recipe, give barley minestrone a try!

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