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Tuscan Bean & Vegetable Soup


1 Cup pearl barley
8 Cups water
2 Tablespoons olive oil
2 Yellow onions, chopped
2 Cans chopped tomatoes
4 Broccoli stalks with flowerets
2 Leeks, sliced
2 Stalks celery, diced
2 Carrots, peeled and diced
1 Cup turnip, peeled and thinly sliced
10 cusp chicken stock
2 Small zucchini, cut in half lengthwise and sliced
1 Can kidney beans, drained and rinsed
Salt & Pepper to taste
Parmesan cheese for garnish


Soak the barley in five cups of water for 1 hour.

Heat two tablespoons of olive oil over medium-high heat. Add the onion and sauté for 5 minutes. Add tomatoes and sauté for 2 minutes. Drain the barley and to the pot along with the broccoli, leeks, celery, carrots and turnips. Cook for 3 minutes, stirring often.

Add chicken stock and two cups of water and bring to boil Reduce heat to low. Cover and simmer for 15 minutes.

Add the green beans, zucchini and kidney beans. Cover and let it simmer for 35 minutes. Season to taste.

*Health Note

A vitamin rich soup, this is my favorite, a one pot meal which contains fiber from the beans and all the nourishing vegetables loaded with antioxidants which help reduce the aging process and minerals to keep our bones strong.

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