Four-bean soup with barley

Four-bean soup with barley

Ingredients (4 servings)

1 tablespoon olive oil

1 onion, roughly chopped

3 garlic cloves, sliced

1 celery stalk, roughly chopped

1 carrot, roughly chopped

3 thyme sprigs

½ cup (105g) pearl barley

2 cups (500ml) Vegetable stock

2 x 400g cans four-bean mix, rinsed, drained

400g can chopped tomatoes

½ cup finely sliced flat-leaf parsley leaves


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.

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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