Soup of vegetables and cereals


  • 2 stalks of celery 
  • 2 carrots
  • 2 potatoes
  • 1 large zucchini
  • 1 onion
  • 1 bay leaf
  • 100 g of frozen green beans
  • 100 g of frozen peas
  • 100 grams of beans frozen
  • 90 g pearl barley
  • 90 g pearl barley
  • water as needed (depending on how soupy you want it)
  • white table wine to taste
  • oil and salt to taste 


  1. Cleaned, washed and coarsely chopped vegetables (of course, except the beans and peas).
  2. Pour a little oil in a pan and cook the onion. Add the celery, carrot and bay leaf broken, fry a couple of minutes and then add the rest of the vegetables. Blended with a dash of white wine, let it evaporate and cover with hot water. Bring to a boil, add salt, close the lid, lower the heat and simmer for 45-50 minutes. 
  3. After this time, add the cereal and continue cooking for another 20-25 minutes, stirring occasionally and adding more water if necessary. 
  4. At the end of cooking, if you want to make the soup a bit 'creamy mashed with a fork a few beans and a few pieces of potato, take a final mixed and serve piping hot.

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