Mochi Barley & Soybean Minestrone
Mochi barley is rich in soluble dietary fiber, while beans provide insoluble dietary fiber.
By combining them with vegetables and other healthy ingredients, you’ll have a nutrient-packed soup you can eat as a meal.
Ingredients
| ≪Ingredients≫ | Serves 4 |
| Mochi barley (boiled) | 60g |
| Garlic (crushed and minced) | 1/2 clove |
| Block bacon (cut into 1 cm cubes) | 50g |
| Onion (cut into 1 cm cubes) | 1/2 piece |
| Olive oil | 1 tbsp |
| Carrot (cut into 1 cm cubes) | 1/2 piece |
| Potato (cut into 1 cm cubes) | 1/2 piece |
| Cabbage (cut into 1 cm cubes) | 6 leaves |
| Mixed beans | 1 pack (50 g) |
| Canned whole tomatoes (chopped) | 200g |
| Salt | a pinch |
| Consommé soup | 4 cups |
| Black pepper | to taste |
| Chopped parsley | a little |
Instructions
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In a heavy pot, heat olive oil over medium heat. Add garlic and bacon, sauté until fragrant, then add onion and cook until translucent.
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Add carrot, potato, and cabbage, and sauté well.
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Add tomatoes, boiled mochi barley, mixed beans, salt, and consommé. Bring to a boil, skim off any scum, then reduce to low heat and simmer until the vegetables are tender. Season with salt and black pepper.
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Serve in bowls and sprinkle with parsley.
