Pearl Barley Minestrone

An astoundingly delicious vegetarian (or even vegan!) soup. My little one loved this and ate everything in her bowl.

 

Pearl Barley Minestrone
Serves 6
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Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 onion, chopped finely
  3. 4 garlic cloves, minced
  4. 2 carrots, diced
  5. 2 celery stalks, diced
  6. 1 big potato, diced
  7. 2 medium zucchinis, diced
  8. 100 grams cauliflower, chopped
  9. 1 (15 oz) can fire-roasted tomatoes
  10. 150 grams pearl barley
  11. 1 liter vegetable broth
  12. 1 handful parsley, chopped finely
  13. 12 leaves basil, chopped finely
  14. 150 grams chard, or kale, small shreds
  15. salt & pepper
  16. parmigiano reggiano (amount depends to your liking)
Instructions
  1. Coat bottom of large pot with olive oil. Saute onion on medium heat for a few minutes until softened. Add garlic and saute for a minute.
  2. Add carrots and saute for couple of minutes.
  3. Add celery and saute for a couple of minutes.
  4. Add potato, zucchini, cauliflower, and tomatoes. Mix well.
  5. Add barley and broth.
  6. Turn heat up to medium high, bring to boil. Turn down heat to low simmer. Simmer for 20 minutes or until barley is al dente.
  7. Add parsley, basil, and chard or kale. Turn off heat and stir greens into soup until they are wilted.
  8. Season with salt and pepper.
  9. Serve with parmigiano reggiano and extra virgin olive oil to top.
Adapted from apronandsneakers.com
Motley Oklahoman http://www.motleyoklahoman.com/

Yellow Split Pea Soup with Garlic Bread Croutons

Yellow Split Pea Soup with Garlic Bread Croutons

Yellow Split Pea Soup with Garlic Bread Croutons
Serves 4
Simple, yummy, and filling.
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. Soup
  2. 2 tablespoons unsalted butter
  3. 1 cup chopped onion
  4. Kosher salt and freshly ground black pepper
  5. 1 tablespoon minced fresh garlic
  6. 12 ounces dried green or yellow split peas picked over and rinsed
  7. 5 cups broth (veggie, or chicken)
  8. 1 tablespoon poultry seasoning
  9. 1/4 cup half and half
  10. Croutons
  11. 4 white or whole wheat rolls
  12. 1/4 to 1/2 cup olive oil
  13. garlic powder
  14. kosher salt
  15. garlic and herb seasoning (I use Zatarain's Big & Zesty Garlic & Herb Creole Seasoning)
Instructions
  1. Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a generous pinch of salt and sweat for 2 to 3 minutes. Add the garlic and continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown.
  2. Add the peas, broth and poultry seasoning. Increase heat to high and bring to a boil. Reduce heat to low, cover and cook at a simmer until the peas are tender and not holding their shape any longer, approximately 45 to 50 minutes. Taste and adjust seasoning as needed. Using care and a stick blender, puree the soup until the desired consistency.
  3. While the soup is cooking, cut the rolls into 1/2" chunks. Put into a bowl. Drizzle bread with olive oil. Toss to coat. Sprinkle with garlic powder, kosher salt, and garlic and herb seasoning, toss to distribute.
  4. Spread bread on cooking sheet, bake in 300° oven for 20-30 minutes. They should be nearly dry, a bit crispy, and very fragrant.
  5. Serve soup with a pile of croutons on top!
Motley Oklahoman http://www.motleyoklahoman.com/