Barley Minestrone Soup
Ingredients
| 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.
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