Vegetable, Barley and Pasta Soup with Soy and Linseed Toast

Soup is another winter favourite that becomes a hearty offering with the simple addition of some barley, pasta or rice. Add a side serve of chunky wholegrain bread, and your soups will taste even better.

Barley is more versatile than you might think. As well as a popular addition to casseroles and soups, where it creates a wonderful thick texture, adding barley to salad gives it a delightful nutty flavour.

Serves 4
Preparation Time - 20 mins
Cooking Time - 40 mins

Ingredients:
Cooking oil spray
1 medium onion, cut in thin wedges
1 clove garlic, crushed
1 stick celery, chopped
1 medium carrot, chopped
400g canned tomatoes and herbs
1/4 cup tomato paste
300g can red kidney beans, drained
4 cups (1 litre) vegetable or chicken stock
2 tablespoons Worcestershire sauce
1/3 cup small pasta spirals
1/3 cup pearl barley
2 tablespoons chopped fresh basil
Few drops tabasco sauce (optional)
4 slices soy and linseed bread

Method:
1. Spray a large saucepan lightly with oil, add onion and garlic and stir over medium heat for about 2 minutes, or until onion is soft but not browned.
2. Add celery, carrot, tomatoes, tomato paste, beans, stock, Worcestershire sauce, pasta, barley, basil and tabasco. Bring to the boil, reduce heat, cover and simmer for 30-35 minutes until barley is soft.
3. Serve with soy toast.

Soy Toast: Lightly spray both sides of bread with oil, cut into triangles or strips and bake in hot oven (220oC) for 5 - 6 minutes or grill until lightly browned.

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