Vegetable 'thickers' Soup

Name: Vegetable 'thickers' Soup
Ingredients: 1 red onion; 2 celery ribs; 2 garlic cloves; 3 carrots; 1 swede; 1 butternut squash; 2 (200 g) cans chopped tomatoes; 2 tablespoons mixed Italian herbs; 2 tablespoons red lentils; 2 tablespoons pearl barley; 2 tablespoons yellow split peas; 1 pint vegetable stock; salt & pepper

13 ingredients

4 steps

Ingredients

1 red onion
2 celery ribs
2 garlic cloves
3 carrots
1 swede
1 butternut squash
2 (200 g) cans chopped tomatoes
2 tablespoons mixed Italian herbs
2 tablespoons red lentils
2 tablespoons pearl barley
2 tablespoons yellow split peas
1 pint vegetable stock
salt & pepper

Directions

1

Chop all the vegetables, garlic, celery and onion and put in a large lidded saucepan (do not add oil, you do not need it).
2

Add the tomatoes, herbs, seasoning and enough stock to cover the ingredients.
3

Simmer until the vegetables are softened then add the pulses and cook for a further fifteen minutes.
4

Turn off the heat and put the lid on, leave for several hours so that the pulses soak up all the excess liquid and flavour without turning to mush.