Barley Minestrone Soup

Barley Minestrone Soup


2 tbs extra virgin olive oil
2 cups onion, chopped
1 tbs fresh rosemary, chopped
6 cloves garlic, minced
1 cup celery, sliced
1 cup cooked ham, chopped
3/4 cup barley
8 cups chicken broth
1 and 1/2 cups carrots, sliced
2 tbs Italian parsley, chopped
2 tsp dried oregano
1 tbs lemon juice
kosher salt and black pepper to taste
2 tbs fresh Parmesan cheese, shredded
  • In a stock pot or dutch oven heat the olive oil over medium heat.
  • Add the onion and cook until light golden brown, stirring occasionally.
  • Add the rosemary and garlic ad cook for about 1 minute, then add the celery, ham, uncooked barley and cook for another 4 minutes, stirring occasionally.
  • Add the chicken broth, bring to a boil, then reduce heat and let simmer for about 30 minutes,
  • Add the carrot, parsley and oregano, cover and simmer for another 20 minutes or so.
  • Stir in lemon juice, then season with salt and pepper.
  • Serve with a sprinkling of Parmesan cheese.




15 min


50 min


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