Pearl Barley & Tomato Soup

soup

Hello!
It’s pretty cold, so I thought I’d share this recipe for a souper (haha) warm lunch! I’ve been making huge portions of this, and eating bowls of it with practically half a loaf of tiger bread. Yum. It’s from a Hugh Fearnley-Whittingstall recipe, except I never ever make my own passata, and I’ve changed a couple of things the more I’ve made it.

Pearl Barley & Tomato Soup

You’ll need…
1 large white onion,
500g passata (one carton)
400g chopped tomatoes (one tin)
150g pearl barley
750ml stock

Dice the onion, and put a big saucepan on a high heat, with a splash of oil. Pop in the onions, and turn the heat down a little bit. Give them a few minutes to soften. Once they start to go translucent, stir in the pearl barley. Pour the passata and tomatoes in, and give it all a good stir. After a couple of minutes, add the stock, and keep at a gentle simmer for about 30-40 minutes. You only need to stir it occasionally, so don’t be scared to leave it alone! Serve with doorsteps of fresh, buttery bread, and a sprinkle of pepper.

This is actually a pretty versatile recipe. If you add slightly more barley (say, 200g, instead of 150), it turns into a tomato risotto, and you can add in some parmesan or mozzarella at the end. You can use two cartons of passata, or two of chopped tomatoes, and you can add in something like butter beans, if you like. Really, this is more of a recipe base, that you can do stuff to, but its super tasty on it’s own. I’m off to make some more.

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