Mixed Bean & Barley Soup

By CruelK8E

Ingredients

• 5 sprays fry light or 1 tbsp olive oil
• 1 clove garlic - crushed
• 1/2 onion - roughly diced
• 1 stick celery - roughly diced
• 1 small carrot - peeled and roughly diced
• 1 tsp dried thyme
• 50 g pearl barley
• 750 ml vegetable stock - from a cube is fine
• 400g cans of mixed beans or bean salad, rinsed and drained
• 200g can chopped tomatoes

Details

Servings 2
Adapted from abbescookingantics.blogspot.co.uk

Preparation

Step 1

Heat the fry light/oil in the saucepan over a low to medium heat. Add the garlic, onion, celery, carrot and thyme, and cook until the onion is soft - about 10 minutes.

Add the barley and stir it through the veg, then add the vegetable stock and and bring to a boil. Reduce the heat and simmer for about 20 minutes, or until the barley is tender.

Add the mixed beans (or bean salad) and chopped tomatoes and stir to combine. Bring back to a simmer and cook for another 20 minutes, or until the barley is completely cooked. Serve in bowls and scatter with Parmesan or your favourite cheese.