Servings - 3

Ingredients: 

• 2 tbsp oil 

• 4 - 5  garlic cloves 

• 1 medium yellow onion 

• 1 large potato 

• 1 carrot 

• 2 small celery stalks 

• 1/2 cup red bell pepper 

• 1/2 cup yellow bell pepper 

• 1 tsp pepper 

• 1 tbsp paprika 

• Salt to taste 

• 6 - 8 cups vegetable stock 

• 2 tbsp tomato paste 

• 100g barley 

• 1 cup pre-cooked kidney beans 

• 1/2 tsp dried thyme  

Method: 

1. Heat the oil in a pan, add garlic and sauté. Next, add onion and sauté the onion until soft and translucent. 

2. Add the potato, carrot, celery, red bell pepper, yellow bell pepper and stir well. 

3. Now, add freshly ground pepper, paprika, salt and mix well. 

4. Cover & cook for 5 minutes on medium heat. 

5. After 5 minutes, add vegetable stock, tomato paste, barley mix well. 

6. Add pre-cooking kidney beans and stir well. 

7. Cover and turn the heat up to medium-high, and bring the soup to a boil. 

8. Reduce the heat to medium-low, stir occasionally and cook until barley is tender. 

9. Now, add dried thyme, mix well and simmer for a minute. 

10. Serve hot.