While some soups are a little bit measly and aren’t really more that a starter, this soup is packed with things to keep you going a little longer. Pearl barley really is a great storecupboard ingredient to have, it really beefs up soups like this and makes them more of a meal. Be aware that the pearl barley will continue to soak up the liquid after you have cooked it, so if you are reheating this, you may need to add a little extra water to loosen it out.

Serves 6-8 portions
1 tablespoon of sunflower oil
2 onions, roughly chopped
5 celery stalks, roughly chopped
2 green peppers, roughly chopped
2 carrots, roughly chopped
1/2 head of red cabbage
2 x 400g tins of chopped tomatoes
300g of pearl barley
1 litre of vegetable stock
Sea salt and ground black pepper, to season

Add the oil to a large pot over a high heat and add in the onions.  Fry for 1-2 minutes until they are soft.

Add in the rest of the vegetables and fry for a further 3 minutes until they have softened a little.

Add in the chopped tomatoes and pearl barley and stir through.  Top up with the vegetable stock and bring to the boil.

Simmer for about 20 minutes or until the pearl barley is tender.

Serve straight away or set aside to reheat later.