Name: Barley Minestrone Vegetable Soup recipe by Jyothi Rajesh at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 3
Ingredients: Carrots – 1; Beans – 4-5 nos; Yellow zucchini – 1/4 cup; Green zucchini – 1/4 cup; Mushrooms – 6-7 nos; Cabbage – 1/4 cup (finely chopped); Spinach – 1/4 cup (tightly packed); Green peas – 1/4 cup; Onions – 1 large; Tomatoes – 2 large; Olive oil – 1 tbspn; Vegetable stock – 1 1/2 cup; Salt to taste; Pepper powder – 1 1/2 tbspn(adjust as per preference)

ABOUT Barley Minestrone Vegetable Soup RECIPE

With loads of veggies and barley, this minestrone vegetable soup is one of the most comforting and healthy soup. I used carrots, beans, green zucchini, yellow zucchini, cabbage, mushrooms, spinach, peas, onions, tomatoes, and barley. Saute all ingredients in olive oil and barley cooked in vegetable broth makes it a light comforting hearty soup.

Ingredients Serving: 3

Carrots – 1
Beans – 4-5 nos
Yellow zucchini – 1/4 cup
Green zucchini – 1/4 cup
Mushrooms – 6-7 nos
Cabbage – 1/4 cup (finely chopped)
Spinach – 1/4 cup (tightly packed)
Green peas – 1/4 cup
Onions – 1 large
Tomatoes – 2 large
Olive oil – 1 tbspn
Vegetable stock – 1 1/2 cup
Salt to taste
Pepper powder – 1 1/2 tbspn(adjust as per preference)

Instructions

1. Wash and chop all the vegetables. Dry roast barley on low flame until they start to change color, remove from heat and add water to barley to soak it for about half an hour.
2. In a large wok, heat olive oil, add vegetable one at a time and saute for 1-2 minutes followed by the next veggie. I started with onions sauteed until they turned translucent, add tomatoes and saute till they turn soft.
3. Then follow by adding carrots, beans, zucchini, cabbage, mushrooms, peas, spinach.
4. Add salt and pepper powder and mix well. Finally add soaked barley and vegetable stock, simmer and cook until barley is done.
5. Serve it hot with some roasted garlic bread. And the beat way to eat it is by sitting next to a window watching the rain and sipping this soup hot.

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