Barley & Vegetable Soup

6
Servings
15m
Prep Time
305m
Cook Time
5h 20m
Ready In


"From our Saturday newspaper The Weekend West. Times are estimated and based on a slow cook."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (683.3 g)
  • Calories 396.5
  • Total Fat - 5.8 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 1903.1 mg
  • Total Carbohydrate - 73.7 g
  • Dietary Fiber - 7.1 g
  • Sugars - 15.2 g
  • Protein - 12.9 g
  • Calcium - 364.4 mg
  • Iron - 5.1 mg
  • Vitamin C - 19.3 mg
  • Thiamin - 0.7 mg

Step 1

Heat oil in a frying pan and add onion and garlic and cook, stirring, until soft and then add vegies and cook, stirring occasionally, until slightly softened.

Step 2

Noa add paprika and paste and cook, stirring, for 1 minute and then transfer mixture to a 5 to 6-litre slow cooker.

Step 3

Add barley, tomatoes and stock and season and stir to combine.

Step 4

Cover with lid, and cook on low for about 5 hours, or on high for about 2 to 3 hours.

Step 5

Garnish with chopped parsley and serve with crusty bread.

Tips & Variations


No special items needed.

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