Pearl barley & kidney bean soup

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

1 white onions
2 cloves garlic
1/2 litre homemade vegetable stock
1/4 cup pearl barley, raw
1/2 cup kidney beans
1/2 cup sweet potato, diced
1/4 cup leek white
1/4 cup celery root [celery if root not available]
1 vine ripened tomato, diced finely
2 tsp fine polenta
2 tbsp chopped chives
6 leaves fresh rosemary
1/2 tsp mustard oil [olive oil if not available]

Method

Soak pearl barley and kidney beans separately and boil separately till tender. Heat mustard oil in soup pot add onions, sweet potato, celery root, leek, fry on low heat for three minutes. Add garlic rosemary, polenta meal, add vegetable stock, cooked barley, kidney beans boil softly for twenty minutes. Add chopped tomatoes and chives and serve.

Notes

Nutritional analysis per serving: Energy 565 kJ (135 cals); Protein 6g; Total fat 9g; Carbohydrate 7g; Fibre 4g; Sodium 310mg