Pressed Barley, Tomato and Bean Stew
I came up with this recipe after deciding that I need to go on a diet.
Since all you need to do is simmer, it doesn't take much effort, which is perfect for me.
I figured that adding the pressed barley would help you get your daily dose of fibre.
This soup is 100 % vegetarian.
It also tastes amazing with ginger and/or garlic.
If you're not dieting and aren't vegetarian, then add a bit of sausage or ham.
Ad ginger or garlic to boost the taste.
If you're on a diet, eat this as your only meal for dinner. Recipe by Shiena
Pressed Barley, Tomato and Bean Stew
I came up with this recipe after deciding that I need to go on a diet.
Since all you need to do is simmer, it doesn't take much effort, which is perfect for me.
I figured that adding the pressed barley would help you get your daily dose of fibre.
This soup is 100 % vegetarian.
It also tastes amazing with ginger and/or garlic.
If you're not dieting and aren't vegetarian, then add a bit of sausage or ham.
Ad ginger or garlic to boost the taste.
If you're on a diet, eat this as your only meal for dinner. Recipe by Shiena
Cooking Instructions
- 1
Soak the pressed barley in water for 20-30 minutes.
- 2
Mince the onion, carrot and bell peppers. I sometimes add ginger and garlic.
- 3
Add the oil to a pan, and lightly sauté the minced vegetables.
- 4
Add water and gently simmer the vegetables. Drain the pressed barley, and the soup stock cubes.
- 5
Simmer for 20 minutes, and it should look like this.
- 6
Add the canned chopped tomatoes If using canned whole tomatoes, mash up a bit before adding.
- 7
This time, I used 50 g each of frozen mixed beans and green peas.
- 8
Add the frozen beans to the soup and simmer for about 3-5 minutes. Season with salt and pepper to finish.
- 9
Garnish the soup with daikon radish sprouts, or similar.
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