Whole grain barley and vegetable soup.
Traditional and Bimby recipe.
Today’s dish is vegan, so also vegetarian and dietary. It reminds us of the old country dishes that you eat in the countryside, perhaps when we visited our grandparents.
Now more than ever, we need to consume dishes as genuine as possible, here’s how I combined the beautiful and tasty vegetables with this fantastic cereal.
You can use any type of cereal.

thought for you

Cost: Very economical
Preparation time: 20 Minutes
Portions: 4
Cooking methods: Slow fire
Cuisine: Italian
Seasonality: All seasons

227.50 Kcal

calories per serving

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Energy 227.50 (Kcal)
Carbohydrates 29.97 (g) of which sugars 2.79 (g)
Proteins 6.56 (g)
Fat 10.24 (g) of which saturated 1.45 (g)of which unsaturated 0.27 (g)
Fibers 6.35 (g)
Sodium 138.88 (mg)

Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

let’s shop

1.8 oz onion
3 tbsps extra virgin olive oil
5.3 oz canned white beans
5.3 oz broccoli
7 oz barley (or other grains)
3.5 oz carrots (Or tomatoes)
4 cups water
1 teaspoon stock cube (vegetable)
1 rib celery
2 teaspoons stock cube (vegetable)

Whole grain barley and vegetable soup

Tools

what we need to prepare

Pot
Cutting board
Knife
Bowl

Preparation: Whole Grain Barley and Vegetable Soup

Traditional cooking

wash all the vegetables, and chop the onion, celery, and carrots into small pieces while the broccoli into florets.
Do not drain the canned beans, because the cooking water will be needed.
In a pot, put the finely chopped carrot, celery, and onion along with the olive oil, and let them sauté.
At this point, add the chopped tomatoes, broccoli florets, and the beans with all their water.
Add the stock cube.
Cook, stirring occasionally, for about 10 minutes.
After the time has passed, pour the water and barley into the same pot. Bring to a boil and cook for 18 minutes.
Here is the ready Whole Grain Barley and Vegetable Soup.
For this recipe, I used my homemade vegetable stock, if you want to see how I prepare it click here
Place the onion, carrot, and celery in the bowl. Chop: 5 sec./speed 5. Bring down to the bottom with the spatula.
Add 50 g of extra virgin olive oil and flavor: 5 min./248°F/speed 1.
At this point, add the chopped tomatoes, broccoli florets, and the beans with all their water.
Add a small pinch of salt. Cook for 10 min./212°F/reverse/speed spoon.
Place the water and stock cube in the bowl, insert the basket, and inside it the barley, cook: 18 min. reverse/212°F/speed 4.
Remove the basket with the help of the spatula, and transfer the barley into the bowl along with the previously cooked vegetables.
Cook for 2 min at 212°F reverse speed spoon.
Transfer everything onto a large plate or a baking dish,
With the help of our friend Bimby, we have prepared the Whole Grain Barley and Vegetable Soup