Serves: 8

Tomato, Pepper & Barley Soup

FG 0 | CC 3

Calories: 86 kcal
714

Method

  • 1. Rinse the barley and put it in a Thermos flask with boiling water and stand for an hour
  • 2. Dice the red pepper and leave to one side.
  • 3. Add to a pan with the passata vegetable stock garlic and basil.
  • 4. Add the drained barley and red peppers and heat through. You may need to add extra water if the soup is too thick and serve.