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Vegetable Barley Mini-strone

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Vegetable Barley Mini-strone

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Course: Main Course
Cuisine: American
Keyword: Vegetable Barley Mini-strone
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 270kcal


  • 1/2 cup barley, pearled, dry
  • 4 cup vegetable broth
  • 1 medium onion
  • 2 medium zucchini
  • 1 medium russet potato
  • 2 stalk celery
  • 2 cup Chard, swiss, raw
  • 2 medium tomato, red
  • 2 cup green beans
  • 1 cup cauliflower, florets
  • 2 tablespoon parsley, fresh
  • 1 tablespoon basil, fresh
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 1 ounce Parmesan cheese
  • 1 tablespoon olive oil


  • Rinse barley and put them in a large saucepan with the vegetable broth.  (if you can’t find barley, you can also use Rice! In the same quantity!)
  • Dice all vegetables and add them to the saucepan.
  • Over medium fire, let the soup boil then simmer over low fire for 1-½ hours.   While cooking, stir occasionally to avoid the vegetables from sticking at the bottom of the pan. In the middle of cooking, add parsley and basil. Season with salt and pepper. (adjust all seasoning amounts to your liking)
  • When it is cooked, turn off the fire then add Parmesan cheese and olive oil.
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Calories: 270kcal | Carbohydrates: 46g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 939mg | Fiber: 9g | Sugar: 10g

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