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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Modified from Digby Law's soup cookbook and a can recipe. A very thick soup which freezes well. Ingredients:
2 tablespoons olive oil |
2 onions |
2 garlic cloves |
2 teaspoons dried basil |
1 carrot |
1 potato |
2 courgettes |
1/4 head broccoli |
1 (400 g) can chopped tomatoes |
1 (400 g) can kidney beans |
1/4 cup red lentil |
1/4 cup barley |
1/2 cup penne pasta |
2 teaspoons salt |
1/2 teaspoon sugar |
3 teaspoons chicken stock powder |
1 cup water |
2 teaspoons wine vinegar |
Directions:
1. Lightly fry chopped onion and garlic in oil.
2. Add dried basil.
3. Chop and add carrot, potato, courgettes, broccoli. Stir.
4. Add remaining ingredients, stir, and simmer for 60 minutes.
5. Serve with yoghurt.
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