Serves: 6 55 minutes

Tomato, Pepper & Barley Soup

FG 0 | CC 4

Calories: 106 kcal
Tomato red pepper soup2


  • 1. Rinse the barley, add 600ml cold water. Bring that to the boil and allow to cook for 40 minutes.
  • 2. Dice the red pepper and leave to one side.
  • 3. In another pan, heat the chopped tomatoes, vegetable stock, garlic and basil stirring until hot, not boiling.
  • 4. Drain the barley, then add to the tomatoes with the red peppers. Simmer until the peppers are soft.
  • Season to taste and serve with crusty bread or croutons.