Barley Minestrone Medley, my Soup for the Soul, loaded with lots of great ingredients while simmered low and slow for a result that will soothe your soul. Furthermore, want a soup that has texture, incredible flavor, and a whole lotta love? Add in the fact it being scrumptious and healthy, consequently, then this is a soup for you! Warm up to an Italian classic today!
Song of the day: “Back to Life” by Soul 11 Soul.
Time to use up, not waste…………
Barley Minestrone Medley, my Soup for the Soul! Why let things in the fridge and pantry go to waste when you can cook up a soup that has lots of vitamins and minerals, flavor and texture, and looks delightful. This soup is inspired by memories of my life growing up and those cold winter days. The relief smelling the aroma of a good minestrone simmering away in our Italian kitchen. Today is your lucky day! We can make it together!
Beyond Cold Season………………………..
I don’t know about you and where you’re from, but this year has been brutal for flu and colds. Perhaps it was the warm start to winter or maybe there are just more nasty bugs floating in the air. It doesn’t really matter, the thing that is important is to take care of ourselves meaning:
- Good sleep habits
- Good eats
- Good exercise, physically and mentally
- Good beliefs
Have I hit those four ‘goods’ well? Not really, but I am continually working at them. I was doing well physically, however experiencing the hospital with my mom, furthermore being around many sick people, my body finally gave up and I was down for the ten counts. Four or so days off work which is very unusual for me and feeling wiped out and at home.
As a result, experiencing some restlessness. However, I did take opportunities to just rest and let things be at peace.
The Solution: Barley Minestrone Medley, my Soup for the Soul……………………….
I decided to make some soup that would be good for my body, mind, and soul What I came up with was this Barley Minestrone Medley, my Soup for the Soul!
It was inspired by my parents and those lovely minestrones they would make on the coldest of winter days using garden vegetables grown in our very own garden and put into bags then frozen. Oh, how I remember the windows with a sheet of frost covering them, as the cold air of the window met the steam of the soup simmering. The aroma and steam made me feel warm inside and I could not wait to wrap my hands around that bowl and have some!
All I can say was this bowl of soup fed my soul and took the chill of winter off my mind completely!
A Blanket of Shear Winter Chill……………………………………….
We have had the coldest temperatures ever, and as a matter of fact, we were the coldest place on earth. One night it hit -50 degrees Celcius, brrrrrrrrrrrrrrrrrr! The good thing about being sick during this time was I didn’t have to spend much time in the deep freeze. All I could think about was making a good plate of minestrone and also I could use up many things lingering in the fridge and pantry. After all our mantra is waste not want not!
So, without further ado, let’s get into the kitchen together and I will show you how to make a wonderful soup we call Barley Minestrone Medley, my Soup for the Soul!
Let’s look at our line up of ingredients……….
- Acorn squash
- Bean Medley
- Dried chili flakes
- Fresh parsley
- Bay leaf
- Salt, fresh cracked pepper, onion and garlic powder, paprika
- Dried rosemary and oregano
- Olive oil
- Fresh chopped parsley
- Grated Parmigiano Reggiano
- Drizzling of e.v.o. oil
To Bring it all Together…………………
- Vegetable broth
Let’s get into the process of making this Barley Minestrone Medley, my Soup for the Soul…………….
- Firstly you want to get all your veggies diced except for the peas, of course. They are beautiful just the way they are!
- Secondly, rapini needs to be washed, cleaned, and blanched, then chopped up.
- Thirdly, time to get that oil and butter heated up and in goes the garlic and chili flakes to flavor the mix. Time to throw all the diced veggies into the pot and season with all those lovely flavors!
Wow, that aroma is just fabulous, makes me want to sing………. “Memories just like the ones we used to know…………. painter water colored memories…….. la la la la la“, lol.
Okay let’s recap:
- veggies are sauteing, getting all flavored up with the seasonings, and have been simmering for about 20 minutes. Consequently, time to add the beans. There was a can of the mixed bean medley in the pantry that has everything under the sun in beans. Chickpeas, kidney beans, pinto beans, etc, etc. I think you’re getting the best of it, lots of legumes, lol. Hence, in they go!
- Time for the broth and in it goes to bring all of this menagerie together in a loving pot of soul food!
Hey, how about the rapini and peas?………………………..
Hold on, we are getting to that. This has to simmer for a time or until the potatoes and turnips are fork-tender.
Okay, now the rapini and peas, and we are almost done this Barley Minestrone Medley, my Soup for the Soul……
- Now that the Minestrone has had time to mingle and get all pumped up with flavor, it is time to add the rapini and then the peas.
- Finally, a low simmer for a time. This soup just needs a garnish of fresh chopped parsley and a grating of Parmigiano Reggiano! In true Italian fashion, we have to drizzle some olive oil. Hence we are done! Yessssss! Probably a good time to get a spoon, lol.
I am so craving this Minestrone, my mouth is watering……………………….
It is time to plate up the soup. This looks so hearty, comforting and outrageously scrumptious! All we need now is a bit of red wine because they say a glass of red wine a day keeps the doctor away! Lol.
Does that not look just so inviting and comforting? Similarly, I am feeling the warm and fuzzies all over. Oh, wait, that may be the wine……..lol. Kidding!
My first spoonful in and I feel like someone has wrapped a warm blanket of goodness all around me. The beans are fantastic tender but not mushy and still holding a bit. Let’s talk potatoes, soft billowy as they dissipate on my tongue. The rapini offers a nice raw earthy acidic punch while the peas, in contrast, soothe that with their sweetness.
Everything in this soup is amazing: carrots, parsnips, celery, onion, and also that sweetness of the garlic which I consequently took out so no one gets one huge mouthful of garlic flavor in one bite.
Barley beautiful Barley……………
Those pearls of starchy al dente goodness take this minestrone to another level. It’s so simple yet total texture and flavor booster because we want to take this soup where no man or woman has gone before!
However, those little hits of the squash with that buttery nuttiness are a welcome balance to this healthy hearty menagerie of foodie love! I taste the subtle hints of oregano, rosemary, and bay leaf which add beautiful dimension to a wonderful most noteworthy soup. Similarly, the little bit of heat is nice too! Not too hot and not too subtle, but just right!
Flu season is truly upon us. Brutally cold days have landed and consequently, you are at home, sick. You have been resting, keeping a positive healing attitude, only one thing to do, prepare some good healthy food because it is going to give you the fuel to knock those nasty bugs into oblivion! Give it a try and treat yourself to some good food vibrations! A well-deserved thing in these cold dark days of winter. Above all else, cook up a crockpot of this Barley Minestrone Medley, my Soup for the Soul!
Song of the day: “Back to Life” by Soul 11 Soul.Print
Barley Minestrone Medley, my Soup for the Soul! Why let things in the fridge and pantry go to waste when you can cook up a soup that has lots of vitamins and minerals, flavor and texture, and looks delightful. This soup is inspired by memories growing up and those cold winter days. The relief smelling the aroma of a good minestrone simmering away in our Italian kitchen. Let’s make it together!
- 1 yellow onion, chopped fine
- 2 large potatoes peeled and diced
- 3 medium carrots, peeled and diced
- 2 stalks of celery, washed and diced
- 1/2 cup Acorn squash cored, peeled, and diced
- 2 parsnips, peeled and diced
- 1 x 450 ml can of mixed beans
- A bundle of rapini, washed and cleaned
- 1/2 cup of peas
- 2 bay leaves
- Pinch of red chili flakes
- Pinch of dried rosemary and oregano
- 4 Tbsp e.v.o. oil
- 1 tsp each salt, pepper, onion powder, garlic powder, paprika
- 9 cups of vegetable stock
- 1 cup water
- 2 Tbsp chopped fresh parsley
- 1/2 cup grated Parmigiano Reggiano
- Drizzling of e.v.o. oil
- Bring a large pot of water on boil.
- Take the cleaned and drained rapini and place it into a pot of boiling water. Blanche for 10 minutes then drain and set aside to cool.
- In a large crock pot heat up olive oil, chili flakes, and garlic.
- Toss in diced vegetables and bay leaves, excluding the rapini, beans, and peas. Saute on medium heat for 15 minutes.
- Add in beans and saute on medium heat for another 10 minutes.
- Season with all the spices, stir and mix until seasoning is well incorporated.
- Toss in the barley and get it all coated with the flavors and oil of the mixture.
- Pour in all the broth and stir frequently. Bring heat to a low and simmer for 20 minutes or until potatoes are fork-tender.
- Take a knife or pair of scissors and cut up blanched rapini. Throw into the simmering pot of minestrone.
- Also throw in peas and let simmer for another 5 minutes.
- If the minestrone is too thick add in the water and stir and let simmer a bit more.
- Ladle soup into bowls. Sprinkle with chopped parsley and grated Parmigiano.
- Finish with a drizzle of e.v.o. oil.
- Ready to serve.
- As far as the vegetables, you can use what is in your fridge. Minestrone is just a combination of vegetables.
- Make sure to stir frequently as the barley has a tendency of staying and sticking to the bottom. As a result, this will prevent it from burning and ruining the whole pot of soup.
- You can also use whatever broth you desire: vegetable, chicken, beef, because you can.
Here’s another Minestrone recipe with amazing flavors: