2 tsps olive oil
1 onion finely chopped
3 garlic cloves crushed
3 sticks celery sliced
2 carrots peeled, cut into 1cm pieces
2 swedes peeled, cut into 1cm pieces
2 tsps smoked paprika
2 tblsps tomato paste
¾ cup pearl barley rinsed (165 g)
400 g canned chopped tomatoes
8 cups reduced-salt vegetable stock (2 litres)
cracked black pepper to taste
2 tbsp fresh parsley chopped to garnish
1 rustic wholemeal bread loaf
- Heat oil in a frying pan. Add onion and garlic. Cook, stirring, until soft. Add vegies. Cook, stirring occasionally, until slightly softened. Add paprika and paste. Cook, stirring, for 1 minute. Transfer mixture to a 5 to 6-litre slow cooker.
- Add barley, tomatoes and stock. Season. Stir to combine. Cover with lid, and cook on low for about 5 hours, or on high for about 2 to 3 hours.
- Garnish with chopped parsley. Serve with crusty bread.