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minestrone soup rhonda's

19 Pinches 6 Photos
TwoForks4U avatar
Juneau, AK
Updated on Feb 16, 2016

I like a good clean soup without anything heavy in it to eat healthy, So I make chicken stock without any grease or meat and I save it in the freezer and extra veggies until I get enough ingredients to make a Minestrone Medley. This time instead of adding cooked Pasta I used Barley. This makes for a nice change of pace and next time I can use Pasta. Hope you like my recipe.

prep time 15 Min
cook time 1 Hr
method Stove Top
yield 5-6 serving(s)

Ingredients

  • 3 cups water
  • 2 1/2 cups chicken stock
  • 1 can stewed tomatoes, italian-style cut up 14.5 oz
  • 1 clove fresh garlic lrg sliced
  • 2 - carrots sliced
  • 1 package or cube boullion of chicken seasoning (i use a top ramen packet)
  • 1 cup fresh frozen spinach
  • 1 can of 3 bean blend of black, pinto, kidney beans 14 oz
  • 1 can garbanzo beans 14 oz
  • 1/2 can green beans 7 oz
  • 1 cup whole kernal corn
  • 3 cups cooked barley or pasta
  • - salt and a dash of pepper to taste

How To Make minestrone soup rhonda's

  • Step 1
    Cook Barley according to instructions and gather your ingredients.
  • Step 2
    When the water has cooked down and the barley is almost done about 35 min. ADD: Water Chicken Stock, Stewed Tomatoes, garlic, carrots, chicken seasoning and chicken seasoning packet. Simmer for 15-min until carrots are done.
  • Step 3
    Add frozen spinach, the 3 bean blend, garbanzo and green beans, corn, and barley.
  • Step 4
    Salt and Pepper to taste and simmer 5 min add water if needed so that you have a broth.
  • Step 5
    This recipe medley is subject to change. I save veggies in my freezer and make stock for the next batch.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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