Pearl Barley Fresh Minestrone Soup

"Rich, filling and healthy!"


INGREDIENTS:
5 cups vegetable broth
4 garlic cloves, finely chopped
2 Tbsp. fresh parsley (2 tsp. dried)
2 Tbsp. fresh basil (2 tsp. dried)
2 Tbsp. fresh oregano (2 tsp. dried)
1 1/2 teaspoons fresh thyme (1/2 tsp. dried)
1 1/2 teaspoon fresh rosemary (1/2 tsp. dried)
3 bay leaves
1 teaspoon sugar
1 teaspoon pepper
3 cups tomatoes, cored and chopped
1 cup celery, halve then chop
1 cup carrots, halve then thinly slice
1 cup onion, chopped
2 cups fresh green beans, ends removed and halved
1 1/2 cups zucchini, halved then 1/4” slices
1 can dark red kidney beans, drained and rinsed
1 can white navy beans or cannellini beans, drained and rinsed
1 cup pearl barley
3 cups fresh spinach, chopped
1 cup Parmesan cheese, shredded

PREPARATION:


Crock Pot Preparation:
1.     In a large crock pot, add all ingredients through pepper and give a quick stir.

2.     Add tomatoes through pearl barley; cover and cook on low for 7 hours.

3.     Add spinach and cook for 1 hour longer.

4.     Top with Parmesan cheese.

5.     Serve and enjoy!

Stove Top Preparation:
1.     In a large soup pot, add all ingredients through pepper, bring to a low boil.

2.     Add tomatoes through pearl barley; reduce heat, cover and simmer for 1 – 1 1/2 hours (vegetables should be very tender).

3.     Add spinach and cook for 10 minutes longer.

4.     Top with Parmesan cheese.

5.     Serve and enjoy!

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