Bancheros Soup Recipe

Banchero’s Soup Recipe is made with chicken stock, potato, carrots, celery, pearl barley, egg pastina pasta (or orzo), garlic powder, tomato paste, salt, pepper, and Parmesan cheese for garnish. This hearty Banchero’s Soup recipe creates a comforting dish that takes about 45 minutes to prepare and can serve up to 6 people.

Bancheros Soup Recipe Ingredients

• 8 cups Chicken Stock
• 1 Potato, peeled and diced into small cubes
• 1-2 Carrots, peeled and diced
• 1-2 Celery Stalks, diced
• 3 oz Pearl Barley
• 3 oz Egg Pastina Pasta or Orzo
• ½ teaspoon Garlic Powder
• 4 oz Tomato Paste
• Salt and Pepper, to taste
• Parmesan Cheese, for garnish

Bancheros Soup Recipe Instructions

1. In a large pot, bring the chicken stock to a boil over medium-high heat.
2. Add the pearl barley and garlic powder to the boiling stock. Let it cook for 5 minutes.
3. Add the diced celery, carrots, and potato to the pot. Allow the soup to boil for an additional 5 minutes.
4. Reduce the heat to medium. Stir in the tomato paste and let the soup simmer for about 20 minutes, or until the vegetables are tender.
5. Add the egg pastina pasta (or orzo) to the pot. Cook for another 10 minutes, or until the pasta is done. If the pasta is cooked but the vegetables are not tender, continue to simmer until done.
6. Season the soup with salt and pepper according to your taste preferences.
7. Serve the soup hot, garnished with a sprinkle of Parmesan cheese.

Recipe Tips

• Use Homemade Chicken Stock: If possible, use homemade chicken stock for the soup. It will impart a richer and more complex flavor compared to store-bought stock.
• Sauté the Vegetables: Before adding them to the soup, consider briefly sautéing the diced celery, carrots, and potato in a bit of olive oil or butter. This step can enhance their flavor and texture.
• Add Fresh Herbs: For extra freshness and flavor, garnish the soup with chopped fresh herbs like parsley, thyme, or rosemary before serving.

How To Store Banchero’s Soup Recipe

Refrigerate: Allow the Banchero’s Soup to cool completely. Transfer the soup into an airtight container or cover the pot with a lid or plastic wrap. Store in the refrigerator for up to 3-4 days.

Freeze: To freeze the soup for longer storage, let it cool completely. Ladle the soup into freezer-safe containers, leaving some room for expansion, or use heavy-duty freezer bags. Seal tightly and label with the date. Banchero’s Soup can be frozen for up to 2-3 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

How To Reheat Banchero’s Soup Recipe

In The Microwave: Place a serving of the leftover Banchero’s Soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or microwave-safe plastic wrap. Heat on high for 2-3 minutes, stirring halfway through to ensure even reheating.

On The Stovetop: Pour the desired amount of soup into a saucepan. Heat over medium-low heat, stirring occasionally, until the soup is warmed through. Be careful not to boil the soup excessively.

In The Oven (for larger quantities): Preheat the oven to 350°F (175°C). Transfer the soup into an oven-safe dish and cover it with aluminum foil. Reheat for about 15-20 minutes, or until the soup is hot all the way through.

What To Serve Banchero’s Soup Recipe

Banchero’s Soup pairs well with crusty bread, garlic bread, a side salad, or steamed vegetables. It also can be served alongside grilled cheese sandwiches, a charcuterie board, or a simple pasta dish for better savoring of the meal.

Frequently Asked Questions

How do I adjust the consistency of the soup?

If the soup is too thick, you can add a bit more chicken stock or water to thin it out to your desired consistency. If it’s too thin, you can simmer it a bit longer to reduce and thicken naturally.

Can I add other vegetables to this soup?

Absolutely! Feel free to customize the soup by adding other vegetables such as peas, corn, green beans, or spinach. Just adjust the cooking time accordingly based on the vegetables you add.

What can I use instead of pearl barley or egg pastina pasta?

If you don’t have pearl barley or egg pastina pasta, you can substitute with small pasta shapes like ditalini, small shells, or even rice. Adjust the cooking time according to the package instructions for the substitute ingredient.

Try more recipes:

• Apple Barn Vegetable Soup Recipe
• Cracker Barrel Vegetable Soup
• Aladdin’s Lentil Soup Recipe