Vegetable barley soup

Current rating: 4.8 (5 ratings)
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)

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  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.

Nutrition Information