BARLEY-VEGETABLE MINESTRONE

Here’s a beautiful soup to make for your family this week.  It has lots of nutrients from the vegetables and fiber as well.  It reheats well for a quick lunch or dinner—just add more broth or even a can of tomato soup to loosen it up.

Ingredients:

1 cup pearl barley

1 T. olive oil

2 cups thinly sliced green cabbage

2 large carrots, cut into ½ inch slices

2 large stalks celery, cut into ½ inch dices

1 medium onion, cut into ½ inch dices

3 cups water

3 ½ cups vegetable broth

1 can diced tomatoes

Kosher salt

Black pepper

1 cup zucchini, cut into ½ inch dices

1 cup green beans, cut into ½ inch pieces

Instructions:

*Heat large pot over medium high heat until hot. (doesn’t take long)

* Add barley and cook 3-4 minutes or until toasted and fragrant, stirring constantly.  Transfer barley to small bowl, set aside. 

*In same large pot, heat oil over medium high heat until hot.  Add cabbage, carrots, celery and onion and cook 8-10 minutes or until vegetables are tender and lightly browned, stirring occasionally. 

*Stir in barley, water, broth, tomatoes, and ¼ t. salt.  Cover and heat to boiling over high heat.  Reduce heat to low and simmer, covered, 25 minutes. 

*Stir zucchini and beans into barley mixture; increase heat to medium and cook, covered 10-15 minutes longer or until all vegetables and barley are tender.