- 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)
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt468f0857d648b895/635f7808cff36c0ecf22cbe0/Vegetable-and-Pearl-Barley-Soup-2.png?width=880&height=387&format=png&quality=95&crop=910%3A400)
Vegetable barley soup
Serves: 8
Prep: 20
Cook: 40
Ingredients
Method
- Heat oil in a large saucepan and saute onion until soft. Add paprika and chilli flakes and saute for 1 minute.
- Add vegetables, stock, water, tomatoes, kidney beans, barley, tomato paste and salt.
- Bring mixture to the boil, then reduce heat and simmer for 30-35 minutes or until barley is soft.
Serve with toasted Turkish bread.