Four bean soup with barley

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How to make Four bean soup with barley

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:45
  • Total Time : 0:55

Ingredients

  • 1 tablespoon 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 (105g) pearl barley
  • 2 cups (500ml) Massel vegetable liquid stock
  • 2 x 400g cans four-bean mix, rinsed, drained
  • 400g can chopped tomatoes
  • 1/2 cup finely sliced flat-leaf parsley leaves

Method

  • Step 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.
  • Step 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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