Minestrone Soup Rhonda's

Rhonda E!


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.


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


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

How to Make Minestrone Soup Rhonda's


  1. Cook Barley according to instructions and gather your ingredients.
  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.
  3. Add frozen spinach, the 3 bean blend, garbanzo and green beans, corn, and barley.
  4. Salt and Pepper to taste and simmer 5 min add water if needed so that you have a broth.
  5. This recipe medley is subject to change. I save veggies in my freezer and make stock for the next batch.

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