Growing up there was a special family style restaurant
called Bancheros. It was completely old
school Italian but we loved going there as kids. Often my parents would call ahead and pick up
dinner to enjoy at home. My absolute
favorite item on the menu was their soup.
It was nothing fancy but the flavors were just supreme. Several years
ago I learned that they closed their doors and it was like a really good friend
who moved away or worse passed on. I
would never be able to enjoy that special soup.
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About a year ago, a co-worker and I got to chatting one day
and I learned that her husband’s family also enjoyed Bancheros. She also let me know that she had the recipe
for the soup. My mouth almost fell to
the floor. I was incredibly
excited. After many trials and
tribulations, she perfected the proportions.
Once she gave me the recipe, I gave it a whirl. I changed some of the proportions and added
the missing ingredient – garlic powder.
The end result was pure perfection.
Over the holidays, I wanted to surprise my family by
whipping up a batch of this delicious and satisfying soup. I just let them know that I was bringing a
divine soup and that was it. Once they
all tasted it, they were transported back to the days of Bancheros soup and
were dying to get the recipe. It has
taken me a bit of time to get around to making it again, so I could share with
all of you. I know it is the first day
of spring, but I felt like some soup for this weeks Friday Night Bites - something
warm and comforting. It went perfect
with homemade garlic bread and a rich bottle of Cabernet Sauvignon.
Perfect Italian Soup
8 Cups Chicken Stock
1 Potato (peeled and cut into very small cubes)
2 Carrots, peeled and small dice
2 Celery Stalks, small dice
1/2 Cup Pearl Barley
1/2 Cup Pearl Barley
1/2 Cup Pastina Pasta or Orzo
½ teaspoon Garlic Powder
½ Cup Tomato Sauce
Salt and Pepper to taste
Parmesan Cheese for garnish when serving
In a large stock pot, bring the chicken stock to a boil and
add the vegetables, barley, Pastina and garlic powder. Let cook on medium for about 30 minutes, and
then add the tomato sauce and salt and pepper.
Let simmer for another 30 minutes.
Serve with parmesan cheese and garlic bread.
Note: You can combine half chicken stock and half beef stock for a richer flavor.
Lisa, this soup sounds delectable, and comforting. Congratulations on figuring out the alchemy behind a beloved childhood memory. :)
ReplyDeleteThis sounds wonderful Lisa and how fun that you could re-create family memories!
ReplyDeleteI made this soup because it looked so good in your pic, and it did not disappoint
ReplyDeleteSo glad that you liked it! It was a childhood favorite and you reminded me that with Fall here, I need to make this again soon. :)
DeleteAlmost perfect, just add a tiny bit of olive oil.
ReplyDeleteNow who knows how to make Bancheros garlic bread?
I agree the garlic bread recipe is the holy grail
ReplyDeleteThe garlic bread is half garlic powder and half garlic salt cooked in melted butter then spread on the bread and cooked.
ReplyDeleteThe soup actually had some corned beef broth in it......go figure. My late husband used to work there!
Thank you for the helpful tips! I miss that restaurant. Sorry to hear about your husband. Hope you are enjoying the holidays!
DeleteThank you so much for sharing! This recipe is the closest one I've found to their soup! :-)
ReplyDeleteYay so excited to try this recipe. I am so sad Bancheros closed their doors. I have fond memories of this place, as the soup was the only thing I would eat for a while as a kid, thankfully we lived within walking distance. Thank you for sharing.
ReplyDeleteWaiting to see if anyone know's how or as the recipe for thier Spaghetti Sauce, a 35 years loyal customer of Banchero's.
ReplyDeleteSomeone needs to ask John Banchero to do a cookbook with the favorite tried and true recipes in it. I know there are tons of us that would have no problem buying it. So many of us have so many wonderful family memories from there for well over 50 years. I don't know anyone who knows of Bancheros that didn't love their soup, garlic bread and spaghetti. How many of us did a to go order of soup and garlic bread on a cold rainy night?! So miss the pace!
ReplyDeleteLaurie, if you ever hear of any such cookbook by John Bancheros, please contact me. I and my family will be in our glory. Have a great day. Sylvia & family
ReplyDeleteThere's never a wrong time of year for this soup!! It's practically in my family's DNA!!
ReplyDeleteYou are a life saver. My family was big on Banchero's, so the moment we all heard it was closing was a heartbreaking moment. I CAN NOT WAIT to make this. I have been craving their soup for awhile now & can't thank you enough for posting this for others.
ReplyDeleteI grew up going there, too! Trying this recipe tonight! :)
ReplyDeleteCan't wait to make this soup and the garlic bread. I can taste those memories already!
ReplyDeleteI'm 55 years old and I grew up going to Banchero's! Miss it so much!
I searched for this recipe after they closed but could not find it. I literally cried when I found out they closed their doors for good! After I moved to Arizona I would make my parents bring me several quarts (frozen) when they came to visit! I cant wait to try your recipe! Thank you thank you thank you!!!
ReplyDelete