- 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.