Pearl barley and smoked paprika minestrone soup

Pearl barley and smoked paprika minestrone soup

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This hearty vegan minestrone is determined to loving you going on this winter.

The ingredient of Pearl barley and smoked paprika minestrone soup

  1. 1 tablespoon olive oil
  2. 1 brown onion, cut into 1 cm dice
  3. 1 carrot, peeled, cut into 1 cm dice
  4. 2 celery sticks, cut into 1 cm dice
  5. 1 zucchini, cut into 1 cm dice
  6. 2 garlic cloves, crushed
  7. 2 teaspoons smoked paprika
  8. 2 x 400g cans diced tomatoes
  9. 2 cups (500ml) Massel vegetable liquid accretion
  10. 1/3 cup (65g) pearl barley
  11. 400g can borlotti beans, rinsed, drained
  12. 1/2 bunch kale, shredded
  13. Shredded flat-leaf parsley leaves, to advance

The instruction how to make Pearl barley and smoked paprika minestrone soup

  1. Heat oil in a large saucepan on top of higher than high heat. go to onion, carrot, celery, zucchini and garlic; cook, stirring, for 5 minutes or until onion softens.
  2. ensue paprika and move around to combine. ensue tomatoes, hoard and barley. Bring to the boil. shorten heat to medium-low. Cook, stirring occasionally, for 30 minutes or until barley is tender. Add beans and kale and mix up until kale wilts. Taste and season considering salt and pepper.
  3. Divide soup among serving bowls. Sprinkle behind parsley to serve.

Nutritions of Pearl barley and smoked paprika minestrone soup

fatContent: 258.837 calories
saturatedFatContent: 5.8 grams fat
carbohydrateContent: 0.7 grams saturated fat
sugarContent: 44.2 grams carbohydrates
fibreContent: 3.6 grams sugar
proteinContent:
cholesterolContent: 11.5 grams protein
sodiumContent:

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