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Barley Minestrone Soup Recipe

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This recipe for Barley Minestrone Soup, by , is from Joy Through the World, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Ward

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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