Wednesday, April 7, 2010

Vegetable Soup with rice, spelt and barley

Photo by Alessandra Zecchini©

For this soup I used a packet of 3 parboiled cereals: rice, barley and spelt. The brand is Gallo – a mainstream Italian rice brand. Traditionally Gallo brand had rice only, so I was happy to discover this 3-cereals combo, which is easy to use.


1 carrot

¼ green cabbage

1 leek

1 celery stalk, with leaves

100 g fresh borlotti beans

a few parsley leaves, chopped

2 l water

rock salt to taste

black pepper

200 g Gallo brand mixed rice, barley and spelt

1 tbsp tomato puree

Extra virgin olive oil

Cut the vegetables and place in a large pot with the water. Bring to the boil, remove the scum that may form at the top, add salt and pepper and then simmer slowly, for 10 minutes. When the beans look cooked add the cereals (they are parboiled so they will take about 15 minutes, but cook them for at least 20 to get the flavour through). Add the tomato puree, and then remove from the heat. Serve hot or warm, drizzled with olive oil. It tastes better the day after.


  1. Essì la Gallo si è evoluta con questi mix di cereali!
    Ottimo piattino;)bacione

  2. That looks like a hearty bowl of soup, Alessandra. I love grains in soup, especially those with the name "Gallo." :-)

  3. What a lovely soup, Alessandra. I love the grains you've used. You asked about the lemon: It was used to add additional color to the photo, though a squeeze of it would be wonderful on the orzo, especially when it is served with "gamey" meats like lamb. Have a wonderful day. Blessings...Mary

  4. I am happy with the rice-spelt-barley combo because I tend to eat too much pasta (and usually put it into vegetables soups and minestrone) so this is a good change for me.

    Also, not so easy to find spelt these days.

  5. That looks very warming and hearty. Love that kind of soup.


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