Bean & Barley Soup (Vegan)

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Nothing like a hot bowl of soup on a cold November evening. Soup is definitely one of my favourite meals, hopefully you enjoy this recipe. I sure did, and will be for the rest of the week. Yay for leftovers!

Bean & Barley Soup 

  • 4 cups vegetable stock
  • 1 cup water
  • 1 large can organic diced tomatoes
  • 6 organic spring onions (diced)
  • 1 large organic carrot (cut into half moons)
  • 1 can Romano Beans
  • 1 cup barley
  • Salt & Pepper

In a large soup pot bring the vegetable stock, water and the tomatoes to a boil. Add the rest of the ingredients and let simmer at medium-heat for 30 minutes (until barley is cooked). Enjoy!

Serve with naan bread or crackers.


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