Ingredients
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves crushed
- 3 sticks celery (sliced)
- 2 carrots, peeled (cut into 1cm pieces)
- 2 swedes, peeled (cut into 1cm pieces)
- 2 teaspoons paprika, smoked
- 2 tablespoons tomato paste
- 165 grams dry barley (3/4 cup pearl barley rinsed)
- 400 grams chopped tomatoes (canned)
- 8 cups low-sodium vegetable stock (2 litres)
- Cracked black pepper, to taste
- 2 tablespoons parsley, chopped (fresh, to garnish)
- 1 wholemeal (700 grams) bread loaf (rustic bread loaf was specified. to serve)
How to Make
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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.
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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.
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Step 3: Add barley, tomatoes and stock and season and stir to combine.
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Step 4: Cover with lid, and cook on low for about 5 hours, or on high for about 2 to 3 hours.
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Step 5: Garnish with chopped parsley and serve with crusty bread.
We hope you enjoy this recipe!
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