Bean And Barley Soup

(Serves 4)

A hearty, healthy soup that’s brimming with nutritious ingredients to ensure a steady flow of energy for hours after you finish your meal.

Ingredients

• 1 tbsp extra virgin olive oil
• 2 finely chopped onions
• 4 cloves garlic, finely chopped
• 4 cups vegetable stock
• 2 carrots, peeled and chopped
• 1 cup frozen peas
• 1white turnip, peeled and chopped
• 1 medium sized leek (mandana), chopped
• ½ cup spinach, chopped
• 1 cup barley, cooked
• 1 cup cooked quinoa or steel-cut oats
• 1 tin mixed beans, drained and rinsed
• 1 tsp oregano
• 1 tsp thyme

Method

1. Heat the oil in a heavy bottom saucepan. Add the onions, garlic and leek and sauté over medium flame for 2-3 minutes.
2. Add the vegetable stock, carrots, peas and turnip. Season with salt and pepper and simmer for 20 minutes.
3. Add the beans, barley and quinoa. If using steel-cut oats, add these raw. Simmer for another 10 minutes.
4. Remove from the flame and add the spinach.