Vegetable and Pearl Barley Soup.

Vegetable and Pearl Barley Soup.

Lightly spiced, chunky vegetable and pearl barley soup with a hint of salty smokiness of the bacon. A substantial, filling soup, with side serving of bread rolls, it's a proper supper in itself. An extraordinarily hearty and economical soup (500g bag of pearl barley costs 55p).

Serves 2.

   For the pearl barley.

In a large saucepan, put in

-150g pearl barley, with 

-500ml cold water,

-1tsp sea salt.

Bring up to the boil. Leave to cook for 10 minutes.

Drain and leave aside.

In a large saucepan, with a tablespoon of olive oil, fry

-2 sliced onions,

-2 cloves chopped garlic,

-2 rashers sliced bacon,

-1/2tsp cayenne pepper,

-1tsp paprika.

Cook, stirring occasionally, until the vegetables have softened, add

-200g thinly sliced carrots,

-4 sliced tomatoes.

Cook, stirring occasionally for a minute or so, add

-500ml chicken stock.

Leave to simmer gently for around 10 minutes or until the carrots are cooked through, add

-cooked pearl barley.

Stir well and leave the barley to soak up the flavours for a minute or so.

Spoon into a serving bowl.