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Sharon’S Minestrone

Sharon's Minestrone recipe image
This robust minestrone-style soup combines earthy barley, tender vegetables, and smoky bacon for a deeply satisfying meal. The base of onions, garlic, celery, and carrots simmers in beef stock and tomato juice, creating a rich, savory broth. Kidney beans add protein and texture, while fresh herbs like basil, oregano, and parsley provide aromatic freshness. It is a comforting dish perfect for chilly evenings or batch cooking for the week. The barley absorbs the flavorful liquids, thickening the soup naturally as it cooks.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 60.2
Dietary: Gluten-free
Description
This robust minestrone-style soup combines earthy barley, tender vegetables, and smoky bacon for a deeply satisfying meal. The base of onions, garlic, celery, and carrots simmers in beef stock and tomato juice, creating a rich, savory broth. Kidney beans add protein and texture, while fresh herbs like basil, oregano, and parsley provide aromatic freshness. It is a comforting dish perfect for chilly evenings or batch cooking for the week. The barley absorbs the flavorful liquids, thickening the soup naturally as it cooks.
Ingredients
  • 2 tablespoon Vegetable oil
  • 1 cup Chopped onion
  • 2 Garlic Cloves, finely
  • 6 slices Bacon
  • 1 cup Chopped celery
  • 1 cup Chopped carrots
  • 2 cups Beef stock
  • 1 cup Tomato juice
  • 1 can (14oz) Kidney beans, drained
  • 2 teaspoons Basil
  • 1/2 teaspoon Oregano
  • 1 cup Barley
  • 2 tablespoons Chopped parsley
  • To taste Salt and pepper
Directions
  1. 1
    In a large saucepan, heat the vegetable oil over medium heat. Add the chopped onion and finely chopped garlic cloves. Saut until the onions are soft and translucent, about 3-4 minutes.
  2. 2
    In a separate small frying pan, cook the bacon slices until crisp. Remove from heat, drain off excess fat, and cut the bacon into small pieces.
  3. 3
    Add the cooked bacon pieces, chopped celery, and chopped carrots to the saucepan with the onions. Stir to combine.
  4. 4
    Pour in the beef stock and tomato juice. Increase heat to bring the mixture to a boil, then reduce heat to a simmer.
  5. 5
    Simmer the soup until the celery and carrots are just tender, about 10 minutes.
  6. 6
    Add the drained kidney beans, barley, basil, oregano, chopped parsley, salt, and pepper. Stir well.
  7. 7
    Continue to simmer uncovered until the barley is tender and the soup has thickened slightly, about 20-30 minutes. Taste and adjust seasoning with more salt and pepper if needed before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 60.2kcal
% Daily Value *
Total Fat 5.0g8%
Saturated Fat 0.8g4%
Cholesterol 0.0mg0%
Sodium 1.6mg1%
Total Carbohydrate 3.7g2%
Dietary Fiber 0.7g3%
Sugars 1.7g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a richer flavor, you can cook the bacon directly in the large saucepan before sauting the onions, then drain most of the fat before proceeding. This saves on dishes and infuses the oil with smoky flavor.

This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 4 days.

If you prefer a thicker soup, let it sit for a few minutes before serving, as the barley will continue to absorb liquid. You can add more beef stock or water if it becomes too thick.

For a vegetarian version, omit the bacon and use vegetable stock instead of beef stock.

Keywords: minestrone, soup, barley, beef stock, kidney beans, bacon, carrots, celery, onion, garlic, basil, oregano, parsley, comfort food, winter soup, hearty, vegetable soup
Read it online: https://www.chefs-mate.com/recipe/sharons-minestrone/