Ingredients:

  • 1 tablespoon olive oil
  • 1 brown onion, chopped
  • 2 carrots, peeled, halved lengthways, chopped
  • 2 celery stalks, leaves reserved, stalks chopped
  • 1 potato, cubed
  • 400g can whole peeled tomatoes
  • 1 zucchini, halved lengthways, chopped
  • 1.5 litres of good quality stock
  • 1 cup pearl barley, rinsed
  • 3 or 4 tablespoons of tomato paste
  • sprig of parsley, chopped
Heat oil in a large saucepan over medium heat. Add onion, carrot and celery stalk. Cook for 10 minutes or until onion has softened. Add tomato, zucchini, tomato paste & stock. Bring to the boil. Add barley & potato. Reduce heat to low. Simmer, partially covered, for 40 minutes or until barley is tender. Chop reserved celery leaves & add in with chopped parsley. Stir into soup. Serves 4 to 6.