It’s a very cold day in New York, I actually don’t mind because I’m off today, and home with the little guy. I chose to make a barley vegetable soup because barley is very healthy, fills you up, and warms you in this bitter cold weather. This is my first time making this soup, and even using barley. I bought a 10 minute barley packet at Trader Joe’s, I love that place! The packet makes a lot of barley, so be prepared to share this soup!
1 small onion
1 tablespoon olive oil
1 clove of garlic
1 cup chopped carrots
3 celery stalks, chopped
2 cups spinach
1 can cannelini beans, drained and rinsed
1 Trader Joe’s 10 minute barley
2 tablespoons parmesan cheese, plus more for topping
1/2 tsp salt
pinch of pepper
1/2 tsp thyme
1/4 tsp sage
1 1/2 cup water
1 container low sodium chicken stock
First clean and chop your celery, carrots, spinach and onions, set aside. Chop your garlic. In a large pot add olive oil, onions, garlic. Stir and cook until onions are soft. Add your celery, carrots, chicken stock, water, salt , pepper, thyme and sage. Cook until vegetables are softened at least half hour. Next add your 10 minute barley, and let cook completely until tender. Lastly add your spinach, cannelini beans, cook for 5 more minutes. This is a large batch of soup, and can serve up to 8 people depending how much you fill your bowls. Sprinkle with more parmesan cheese. Enjoy!
You can add, chicken or beef to this dish to make it even heartier, or make it vegetarian by using vegetable stock VS Chicken stock.