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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.

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    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.

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