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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.


    • 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
    • 6 cups reduced salt, liquid vegetable stock
    • 2 cups water
    • 400g can no added salt, chopped tomatoes
    • 400g can kidney beans, drained & rinsed
    • 1 cup pearl barley, rinsed
    • 2 tbs tomato paste, no added salt
    • 1 tsp salt (optional)


    1. Heat oil in a large saucepan and saute onion until soft. Add paprika and chilli flakes and saute for 1 minute.
    2. Add vegetables, stock, water, tomatoes, kidney beans, barley, tomato paste and salt.
    3. Bring mixture to the boil, then reduce heat and simmer for 30-35 minutes or until barley is soft.

    Serve with toasted Turkish bread.

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