Vegetable and Barley Hotpot

By eveweb

Ingredients

• 1 large turnip
• 1 large parsnip, peeled and diced
• 2 carrrots, peeled and diced
• 2 leeks, washed and sliced
• 1/4 medium cabbage, washed and sliced
• 1 onion chopped
• 2 tbsp tomato paste
• 75 g pearl barley, soaked in water overnight and drained
• 1 tsp fresh thyme ( or 1/2 tsp. dried thyme)
• 5 cups vegetable or chicken stock
• pepper to taste

Details

Servings 4

Preparation

Step 1

Place all ingredients except pepper in a large saucepan using enough stock to just cover vegetables and barley. Bring to a boil, cover simmer over low heat for and hour or until barley is tender. Add pepper to taste.
Serve with your favorite bread for a warming lunch.