Chunky Tomato & Barley Soup

By: Katrina Butterworth
Chunky Tomato & Barley Soup
Course
Dinner Lunch Soups
Tags
Italian Antioxidant healthy vegetarian
Info
  • Servings
    6
  • Prep Time
    15 mins
  • Cook Time
    45 mins
Ingredients
  • Fresh garlic, minced 3 large cloves
  • White onion, diced 1 large
  • Olive oil 1 tbsp
  • Passata 500 ml
  • Vegetable stock/broth 1.5 L
  • Diced mixed vegetables (carrot, potato, mushroom, zucchini, sweet potato, etc.) 2 cups
  • Barley ¼ cup (or as desired)
  • Parsley or fresh herbs, finely chopped ¼ cup
  • Salt & pepper to taste
A tasty winter warmer!

Method

  1. Heat the oil in a large pot and saute the onion and garlic until soft.
  2. Add the passata, vegetable stock and barley. Bring to the boil then simmer for 15 minutes.
  3. Add the mixed vegetables and cook for another 15 minutes or until the vegetables are tender and barley is soft.
  4. Add in the fresh herbs. Season with salt and pepper.
  5. Serve garnished with fresh herb and your favorite bread. Sourdough is great or some gluten-free pasta.

Extra Notes

This recipe is a fantastic fridge cleaner – just add any vegetables you need to use up!
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