- 1. Rinse the barley, add 600ml cold water. Bring that to the boil and cook for 30 minutes.
- 2. Dice the red pepper and leave to one side.
- 3. In a pan, heat the passata, vegetable stock, garlic and basil stirring until hot, not boiling.
- 4. Drain the barley, then add to the pan with the red peppers, simmer until the peppers are cooked to taste.
- 5. Add extra water if you prefer the soup less thick. Serve.