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.