Eat well. Live well.
Print hero

Vegetable barley soup

Serves: 8
Prep: 20
Cook: 40

    A hearty winter warmer, this soup is rich in nutrients and low in saturated fat. Serve with your favourite toasted bread for a delicious meal.

    Looking for more healthy recipes? Explore our collection of over 500 healthy, dietitian approved recipes and subscribe to Recipe of the Week for free weekly recipe inspiration!

    undefined

    Ingredients

    • 1 tbs vegetable oil
    • 1 medium onion, chopped
    • 2 ½ tsp paprika
    • ½ tsp dried chilli flakes (optional)
    • 2 carrots, peeled and chopped
    • 2 potatoes, peeled and chopped
    • 2 sticks celery, sliced
    • 4 cups liquid vegetable stock, reduced salt
    • 4 cups water
    • 400g can chopped tomatoes, no added salt
    • 400g can kidney beans, drained & rinsed
    • 1 cup pearl barley, rinsed
    • 2 tbs tomato paste, no added salt
    • 1 tsp salt (optional)

    Method

    1. Step 1

      Heat oil in a large saucepan and saute onion until soft. Add paprika and chilli flakes and saute for 1 minute.

    2. Step 2

      Add vegetables, stock, water, tomatoes, kidney beans, barley, tomato paste and salt.

    3. Step 3

      Bring mixture to the boil, then reduce heat and simmer for 30-35 minutes or until barley is soft.

    Find a recipe

    Looking for more?

    All recipes A to Z
    Popular searches:

      Featured recipes

      Mini vegetable pies

      Mini vegetable pies

      Eggplant parmigiana

      Eggplant parmigiana

      Weet-Bix™ with poached nectarines and toasted brazil nuts

      Weet-Bix™ with poached nectarines and toasted brazil nuts