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Barley Minestrone Soup Recipe

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This recipe for Barley Minestrone Soup is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp. extra virgin olive oil
2 cups chopped onion
1 tsp. crushed dried rosemary
6 cloves garlic, minced (1 tbsp. minced)
1 cup chopped celery
1 cup finely chopped cooked ham
3/4 cup regular barley
8 cups reduced sodium chicken broth
1 1/2 cups sliced carrot
2 tbsp. chopped flat leaf parsley
3/4 tsp. dried marjoram
3/4 tsp. dried oregano
1 tbsp. lemon juice
freshly ground pepper
2 tbsp. shredded Parmesan
Directions:
Directions:
In 4-6 quart Dutch oven, heat olive oil over medium heat. Add onion; cook until light golden brown, stirring occasionally. Add rosemary and garlic; stir for one minute. Add celery, ham and uncooked barley; cook 4 minutes; stirring occasionally. Add chicken broth. Bring to boil, reduce heat and simmer 30 minutes. Add carrots, parsley, oregano and majoram. Cover and simmer about 15-20 minutes; until barley tender. Add lemon juice. Season to taste with salt & pepper. Sprinkle individual servings with Parmesan cheese.
Number Of Servings:
Number Of Servings:
Serves 6-8
Preparation Time:
Preparation Time:
Prep: 30 minutes; Cook: 45 minutes
Personal Notes:
Personal Notes:
A delicious soup, easy to make, using leftover ham. An old stand-by.

 

 

 

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