Barley Minestrone

Ready in 70 minutes
Serves 5 people


  • 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


  1. In a large pot add stock, tomatoes( with juice) sweet potatoes, kidney beans, barley, basil and bay leaves. Bring to a boil.
  2. 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.
  3. Add all the ingredients into the pot. Reduce heat to medium-low; cook covered for 45 minutes.
  4. 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

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One thought on “Barley Minestrone

  1. 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 🙂

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