Hearty Minestrone Soup
- Ready In:
- 2hrs 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1 medium onion, minced
- 1 celery rib, chopped
- 1 large carrot, chopped
- 3 garlic cloves, minced
- 2 cups shredded cabbage
- 1 (14 1/2 ounce) can diced tomatoes with liquid
- 1 1⁄2 cups cooked red kidney beans, drained and rinsed (may be canned)
- 1⁄4 cup pearl barley
- 1⁄4 cup split peas, picked over, rinsed, and drained
- 6 cups vegetable broth
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- salt
- freshly ground black pepper
- 3 tablespoons chopped fresh parsley
directions
- In a large pot, heat the oil over medium heat; add in onion, celery, carrot, and garlic.
- Cover and cook until softened, about 5 minutes.
- Stir in the cabbage, tomatoes, beans, barley, and split peas.
- Add in the broth, oregano, basil, salt, and pepper, to taste.
- Bring to a boil; decrease heat to low and simmer, partially covered, for 1 hour or longer, until vegetables are tender.
- Taste, adjusting seasonings if needed.
- Add a bit more broth if the liquid reduces too much.
- Stir in parsley and serve.
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