Barley Minestrone
- By: common thought
- On:
- 1 Comments
Ready in 70 minutes
Serves 5 people
Ingredients
- 1 cup diced onions
- 1 ½ tsp minced garlic
- 1 cup diced zucchini
- 1 cup diced eggplant
- ½ cup diced carrots
- 5 cups vegetable or chicken stock
- 2 cup of water
- 2 cup of stew tomatoes can
- 1 ½ cups sweet potatoes
- 1 cup canned kidney beans ( rinsed and drained)
- ⅓ cup barley
- 2 ½ tsp dried basil
- 3 bay leaf
- Parsley, for garnish
Preparation
- In a large pot add stock, tomatoes( with juice) sweet potatoes, kidney beans, barley, basil and bay leaves. Bring to a boil.
- In a nonstick saucepan, with vegetable oil. Cook onions and garlic for 2 minutes or until softened. Add zucchini, eggplant, and carrots; cook til softened or golden, stirring occasionally.
- Add all the ingredients into the pot. Reduce heat to medium-low; cook covered for 45 minutes.
- Ladle soup into bowls. Spoon a dollop of pesto and parsley for each serving.
Nutrient Analysis per serving | |
Calories 135 | Fat, total 1g |
Carbohydrates, 28g | Fat, saturated 0g |
Fiber 5g | Sodium 306 mg |
Protein 5g | Cholesterol 0 mg |
These recipes sound delicious. Am definitely going to try this and the Blueberry Banana Muffins! Love the format of this by the way, easy to read and follow on a phone as well as the computer, so can actually see it in the kitchen 🙂