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A pot of barley minestrone soup with empty serving bowls next to it. There is also a black plate with toasted bread in it all this is on a black background.

Barley Minestrone Soup

Cozy, comforting, and packed with wholesome goodness—this Barley Minestrone Soup is the perfect bowl of warmth on a chilly day! With hearty pearl barley, tender vegetables, and creamy white beans, every spoonful is a nourishing delight
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 420
Ingredients Method

Ingredients
  

  • ¾ Cup Pearl Barley (uncooked)
  • 1 Can White beans
  • 2 Cups Vegetable stock
  • 2 Tbsp Olive oil
  • 1 Tbsp Garlic minced
  • 2 Medium Potatoes (chopped)
  • 1 Medium Onion (chopped)
  • 1 Cup Mushrooms (chopped)
  • 1 Cup Carrot (chopped)
  • 1 Cup Zucchini (chopped)
  • 1 Cup Green pepper (chopped)
  • 1 Cup Patty pan squash (chopped)

Method
 

  1. Cook the barley according to the package instructions.
  2. While the barley cooks, prepare the vegetables. Peel the potatoes and chop them into bite size chunks. Dice the green pepper, onion, and slice the mushrooms. Chop the zucchini into bite size chunks, slice the carrot and chop the patty pan squash too. Mince your garlic
  3. In a deep soup pot, warm olive oil on medium high heat. Add the onion and green pepper and sauté for 5 minutes.
  4. Add garlic, mushrooms and carrots and sauté for 5 more minutes.
  5. Add the rest of the vegetables, potatoes, zucchini, and patty pan squash followed by your two cups of stock and one cup of tap water. Let these cook for 20 minutes or until the potatoes are fork tender.
  6. Season with salt and pepper, stir then bring the barley and let everything simmer for 5 minutes on low heat.
  7. Add a can of white beans and give it a good stir then your Barley Minestrone Soup is ready to be served.