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/

New Year Day Gumbo

I’m always on the look out for interesting new recipes that incorporate black-eyed peas, especially around New Year Day.
This one is so great you will want to make it year around.

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New Year Day Gumbo
Serves 8
A spicy blend of black-eyed peas, barley, and kale. A bowl full of good luck.
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 medium yellow onion, diced small
  2. 1 green pepper, diced small
  3. 1 cup celery, diced small
  4. 3 garlic cloves, minced
  5. 2 teaspoons Cajun seasoning (more or less to taste)
  6. 2 tablespoons tomato paste
  7. 1 14oz can diced tomatoes
  8. 1 bay leaf
  9. 8 cups low-sodium ham stock (or vegetable stock for veggie people)
  10. 1 cup pearled barley
  11. 1 1/2 cups canned black-eyed peas, drained
  12. 4 cups organic chopped kale or collard greens stems removed, washed
  13. Kosher salt and freshly ground black pepper
  14. 1/2 teaspoon gumbo file
  15. Louisiana Hot Sauce
Instructions
  1. Using a dutch oven or stock pot on medium heat, add olive oil, onion, green pepper, celery, and garlic and cook for about five minutes until onions are soft.
  2. Add Cajun seasoning, tomato paste, diced tomatoes, bay leaf, stock of choice and bring to a boil. Turn heat down to low, and simmer for 25 minutes.
  3. Add pearled barley and reduce to a simmer and cook for about 10-15 minutes.
  4. Lastly add black-eyed peas, and kale and simmer until beans are heated through and kale is wilted.
  5. Remove from heat, adjust salt and pepper to taste, and sprinkle 1/2 teaspoon of gumbo file over top. Stir in and let sit for at least five minutes before serving.
  6. Remove bay leaf before serving and serve with Louisiana Hot Sauce.
Motley Oklahoman http://www.motleyoklahoman.com/