leek & barley broth
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| Serves | 4-6 |
Ingredients
- 4 leeks (sliced)
- 1 onion (diced)
- 2 carrots (sliced)
- 1 tbsp vegetable oil
- 75g pearl barley (washed and drained)
- 400g tin plum tomatoes
- 1l vegetable stock
- 1/2 tsp dried mixed herbs
- 2 bay leaves
- 400g tins butter beans (washed and drained)
- salt & pepper
Directions
| Heat the oil in a large saucepan over a medium heat. Add the leeks, onion and carrot to the pan, together with a pinch of salt and saute gently for 5 minutes to soften but not to colour. | |
| Add the tomatoes, barley, stock, herbs, bay leaf, salt and pepper, stir well. Bring to the boil, then lower heat and simmer gently for 50 minutes or until the barley is cooked. | |
| Remove the bay leaves and add the butter beans. Heat up and serve. | |
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