Tuscan Bean and Barley Soup - My Way Chef

A delish vegetarian soup with a robust taste!...You won't miss the meat! Subscribe for new videos each Friday.
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BARLEY BEAN SOUP
INGREDIENTS
1/2 cup Pearl Barley
3 cups water
2 Tbsp olive oil
2 Tbsp Butter
2 Cup sweet onion, diced
1 Cup carrot, chopped
1 Cup Diced celery
1 large Red pepper diced
3 Garlic Cloves
1 Tbsp Kosher salt
1 tsp pepper
1 Tbsp Italian seasoning
1/4 tsp hot red pepper flakes (optional)
4 cans (11.5 oz each) V8 juice
2 Cans diced fresh tomatoes (14 1/2 oz)
1 tsp sugar(optional)
4 cans cannellini beans (divided)
8 Tbsp grated pecorino
1 Can golden corn, drained (15 oz)
DIRECTIONS
In a separate pot bring water to a boil, add Pearl barley and let simmer until cooked. Set aside. While it’s cooking prep all other ingredients.
Heat oil & butter in a 5 quart Dutch oven over medium-high heat. Saute garlic, red pepper and onion until tender, approximately 5 minutes. Stir in carrot,celery, seasoning and cook another 2 to 3 minutes. Pour in V8 juice, diced tomatoes, sugar, half of the beans and bring to a low boil. Reduce to a simmer, and cook 20 to 25 minutes
Remove 5 cups of the soup and allow to cool to room temperature. Once cooled, purée soup with the pecorino in a blender or food processor until smooth. Return to the stockpot, and heat until warmed through. Adjust seasoning with salt and pepper as needed. Add remaining beans, corn and cooked barley cook for 10 minutes and serve

[@vaporz109]

RIP

[@ajl8198]

Yummy!! I love your recipe this soup looks delicious

[@themywaychef3615]

One of my very favorites for a cold winter night!

[@miraiakimoto1570]

Just bought a lot of barley, will definitely enjoy this chef!

[@themywaychef3615]

The perfect dinner on a winter night!
Enjoy!

[@Kitchguy]

Do you have a Minestrone soup recipe?

[@themywaychef3615]

Yes! I will send it soon!
Stay tuned.......

[@themywaychef3615]

here you go.... (
INGREDIENTS
3 cans (15 1/2 oz) cannellini beans divided
1 tablespoon extra virgin olive oil, plus extra for serving
1 slice pancetta ¼ wide and diced into 1/4-inch pieces
2 celery ribs, cut into 1/2-inch pieces
2 carrot, peeled and cut into 1/2-inch pieces
1 large onion peeled and cut into 1/2-inch pieces
1 large zucchini, trimmed and cut into 1/2-inch pieces
1 russet potato diced 1/2 inch
2 medium garlic cloves, mashed or pressed through garlic press
2 cups baby spinach cut in strips
2 cups shredded cabbage
10 cups low-sodium chicken broth divided
1 can (28 oz.) diced tomatoes
8 Tbsp grated pecorino cheese
11 oz. V8 juice
1/2 cup pesto
1 Tbsp salt and 2 tsp ground pepper
⅛ - ¼ teaspoon red pepper flakes
DIRECTIONS
Heat oil and pancetta in large Dutch oven over medium-high heat. Cook, stirring occasionally, until pancetta is crispy and fat has rendered. Add celery, carrot, onions, potatoes and zucchini and cook for 5 minutes. Add salt, pepper and red pepper flakes. Add two cans of the beans.
Add 8 cups of stock, diced tomatoes and V8 juice to pot; cook until vegetables are soft, about 15 minutes. Add spinach and cabbage to the pot.
In a blender add 2 cups chicken stock, can of beans and pecorino cheese and blend for 2 minutes and add to pot. Add the pesto, taste and add additional salt and pepper to taste. Serve with additional cheese .
(makes 8-10 servings. recipe can be halved)

[@Kitchguy]

@@themywaychef3615 Thank you 🙏

[@themywaychef3615]

@@Kitchguy You are welcome!