A hearty soup, ideal on a cool day.
2 Tbsp canola oil
1 onion, chopped
2 carrots, chopped
2 potatoes, diced
3 cloves garlic, peeled and crushed
1 x 400g can tomatoes, or 4 tomatoes, chopped
½ cup pearl barley
1 x 400g can kidney beans, drained and rinsed
1 vegetable stock cube or 1 tsp vegetable stock powder
6 cups water
2 Tbsp chopped parsley
Heat oil in a large saucepan.
Cook onion, carrots and potatoes over a low to medium heat until onion is soft.
Add garlic and cook for a further minute.
Add tomatoes, barley, beans, vegetable stock and water and bring to a gentle simmer.
Cook for approximately 1 hour or until barley is cooked and soft.
Serve in bowls, garnished with parsley.