Barley and Veggie Minestrone

Barley Minestrone with “Ham”

Adapted from Kalyn’s Kitchen

Serves 8

1/3 green cabbage, shredded
1 large onion, diced
1 1/4 cup coined carrots
1 tbsp pressed garlic
8 cups water plus vegetarian chicken bullion
1 28 oz can petite diced tomatoes
¼ cup dried sherry
2 tbsp molasses
1 tbsp thyme
¼ cup chopped parsley
¾ cup pearl barley, rinsed
2 tsp rosemary
1 cup dried red kidney beans , soaked overnight
salt and pepper to taste
3 cups diced vegetarian ham
2 tbsp corn starch mixed with water
Parmesan cheese for serving

Heat a large Dutch oven over medium high heat. Add the onion and carrot with a bit of water, and sauté for 5 minutes. Add the cabbage and garlic, and sauté for 3-4 minutes more, until the veggies are tender. Add through the beans, reduce heat to medium low, and simmer, covered, for 45 minutes.
Add the remaining ingredients except parmesan and cook through. Serve, topped with cheese.

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