Four-bean soup with barley

Cooking Soups Four-bean soup with barley

This hearty bean soup is filling enough to be a main course all on its own.

Lables: High fibre Low fat Low kilojoule Vegan Vegetarian Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a large, deep saucepan over low heat. Add the onion, garlic, celery, carrot and thyme, and cook, stirring, for 8-10 minutes until onion is soft. Add the barley and stir to coat in the onion mixture. Add the vegetable stock and 1 litre (4 cups) water, then bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until barley is slightly tender.
  2. Add the beans and tomato, and stir to combine. Bring back to a simmer and cook for a further 15 minutes or until barley is soft. Serve in bowls sprinkled with parsley.

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1 tbsp olive oil
1 onion, roughly chopped
3 garlic cloves, sliced
1 celery stalk, roughly chopped
1 carrot, roughly chopped
3 thyme sprigs
1/2 cup pearl barley
2 cups vegetable stock
2 x 400g cans four-bean mix, rinsed, drained
400g can chopped tomatoes
1/2 cup finely sliced flat-leaf parsley leaves

Adv

Autors
Preparation time
10
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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