Created by ImPat on May 13, 2019
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.