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Four-bean soup with barley

Name: Four-bean soup with barley
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, roughly chopped; 3 garlic cloves, sliced; 1 celery stalk, roughly chopped; 1 carrot, roughly chopped; 3 thyme sprigs; 1/2 cup (105g) pearl barley; 2 cups (500ml) vegetable stock; 2 x 400g cans four-bean mix, rinsed, drained; 400g can chopped tomatoes; 1/2 cup finely sliced flat-leaf parsley leaves

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10m

45m

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This hearty bean soup is filling enough to be a main course all on it's own.

1 tablespoon olive oil
1 onion, roughly chopped
3 garlic cloves, sliced
1 celery stalk, roughly chopped
1 carrot, roughly chopped
3 thyme sprigs
1/2 cup (105g) pearl barley
2 cups (500ml) vegetable stock
2 x 400g cans four-bean mix, rinsed, drained
400g can chopped tomatoes
1/2 cup finely sliced flat-leaf parsley leaves

Method

1.

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.
2.

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.