- 3 ounces dried barley* see note below if gluten free
- 5 ounces dried split peas
- 5 ounces dried lima beans
- 5 ounces dried red beans
- 6 stalks celery chopped
- 6 Swiss chard leaves chopped
- 1/4 small head cabbage shredded
- 1 leek cleaned and chopped
- 5 ounces salt pork finely chopped
- 1 medium onion chopped
- 1 Garlic Cloves minced
- 1 1/2 cups tomato puree
- 2 cups tomatoes diced
- 2 tablespoons salt
- 1 teaspoon black pepper
- 2 tablespoons dried basil
- 1 medium eggplant peeled and cut into bite-sized pieces
- 1 medium zucchini cut into bite-sized pieces or sliced
- 1 medium yellow squash cut into bite-sized pieces or sliced
- 3 ounces uncooked macaroni noodles I use Tinkyada gluten free brown rice Elbow pasta
- 1 strip Kombu seaweed optional
- Parmesan cheese freshly grated
- Do the following three steps at the same time:
- Rinse and drain the split peas and barley. Place in a medium sauce pan with 2 quarts water and bring to a boil. Boil for one hour. Drain.
- Rinse lima beans. Place in a medium sauce pan with 5 cups water and bring to a boil. Boil for one hour then mash. Note: the water should be almost gone when cooking is done. If you find you need to add more water, do so one cup at a time so there is not too much water when boiling is complete.
- Rinse red beans. Place in a medium sauce pan with 7 cups water and bring to a boil. Boil for one hour and 15 minutes. (See note for lima beans about adding more water if needed). Drain and set aside.
- In a large stock pot add split peas, barley (or rice if using that), celery, chard, cabbage, kombu seaweed (if using) and leek with 5 quarts of water. Bring to a boil and then reduce heat to a simmer over low heat.
- In a large frying pan on medium-high heat combine salt pork, onion and garlic stirring frequently until browned (10-15 minutes).
- Add tomato puree, tomatoes. Cook a few minutes to combine and then add to the stock pot.
- Add red beans. Simmer 30 minutes from time of adding the pork/tomato ingredients.
- Add mashed lima beans, salt, pepper, dry basil to stock pot. Cook for an additional 30 minutes.
- Add the vegetables and cook an additional 30 minutes.
- Cook the pasta as instructed on the package; drain. Add to the soup 5 minutes before serving! Top with freshly grated Parmesan cheese.
Good soup recipe. Thank you.
Minestrone is the BEST this time of year! My sister made some this weekend, and I was in heaven. This recipe looks LOVELY. Thanks, as always, for posting such quality stuff!
Wow, this is one hearty soup, it looks delicious. I can eat soup like this even in our Florida weather. Stay warm in snowy Colorado. I got married in Copper Mountain many years ago.
Wow, it's amazing you already have snow. The soups sounds delicious, I very much like minestrone, perfect dish for a cold winter day.
Holy cow, no wonder you loved this soup as a child!!!
Now I finally have a recipe for the bags of red beans I bought (to make those Spam pencil cups a year ago) and I know how to cook them. This is a really stupendous soup recipe. I don't think I've ever seen lima beans used after mashing, but that makes a lot of sense – get the richness of them into the broth. This seems like the ideal soup to make when you have good friends over for a winter dinner – along with some garlic bread and a crispy green salad. Thank you for pulling this gem out of your files and into our kitchens where we can all enjoy it. Thank your mom for us!
Karen Harris says
After 6 years in Colorado I requested a snowblower for my birthday. I know sentimental huh, but I just couldn't stand the torture of watching Mr. H and son shoveling our long sidewalk. The relief from the guilt was all the present I needed that year. Now if it snows 1″ he fires her up so we can tell ourselves we are getting our money's worth.
Your beautiful soup could soothe anyone's guilt or aching body or anything that ails you. I wish I had a pot of this on the stove right now.
Chef Dennis says
definitively a hardy soup to warm the stomach and the soul! If you have to send the snow my way, please send the soup too!