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Super Rescue Soup

By

Jill Murphy made this soup during the Superstorm Sandy, thus the "rescue" name.

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Ingredients

  • 2 T. olive oil
  • 1 small onion, finely chopped
  • 2 medium carrots, scrubbed and finely chopped
  • 2 medium stalks of celery, finely chopped
  • 1 medium zucchini quartered lengthwise and cut into 1/2 in. pieces
  • 3/4 c. green beans, cut into 1/2 in. pieces
  • 1 russet potato, peeled and cut into 1/2 in. cubes
  • 1/2 c. tomato sauce or one medium tomato, chopped
  • 1/2 pearl barley
  • 1 15 oz. can cannellini beans, drained and rinsed
  • 1/2 t. salt or to taste

Details

Preparation

Step 1

In a large saucepan over moderate heat, warm the olive oil.
Add the onion, carrots and celery, and sauté, stirring occasionally, until translucent, about 5 minutes.
Add the zucchini and green beans, and sauté until beginning to soften, about 3 minutes.
Add the potato, and saute, stirring occasionally, for 3 minutes.
Add 6 cups of water, tomato sauce and barley.
Bring the soup to a boil.
Lower the heat and simmer for 30 minutes. Add the cannellini beans and continue to simmer for 5 more minutes.
Season with salt. Puree soup with an immersion blender, if desired.

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