This soup is LOADED with nutrients that are good for you! It is tasty and colourful and you will surely feel proud to serve it.

Yields: 4 Servings

You will need:

Lamb Brand Barley, 105g (rinsed & drained)

Lamb Brand Mixture of 4 Beans, 50g each example: red kidney beans, whole broad beans, green mug beans & soya beans (rinsed & drained)

Garlic, 3 cloves (sliced)

Thyme, 3 sprigs

Olive oil, 1 tbsp. olive oil 

Onion, 1 (chopped)

Celery stalk, 1 (roughly chopped)

Carrot, 1 (roughly chopped)

Salt-reduced vegetable stock, 500ml 

Canned chopped tomatoes, 400g

Fresh Parsley leaves, ½ cup (finely chopped)

All you have to do is:

1. Soak in water all four types of beans in seperate bowls for 5 hours.  Place over medium heat in seperate pots for about 30 to 40 minutes.  Drain all beans and place in a bowl.

2. Heat the oil in a large, deep saucepan over low heat. 

3. Add the onion, garlic, celery, carrot and thyme, and cook, stirring, for 8-10 minutes until onion is soft. 

4. Add the barley and stir to coat in the onion mixture. 

5. Add the vegetable stock and 1 litre (4 cups) water, then bring to the boil. Reduce heat to medium-low and simmer for 20 minutes or until barley is slightly tender.

6. Add the beans and tomato, and stir to combine. Bring back to a simmer and cook for a further 15 minutes or until barley is soft.

7. Serve in bowls, sprinkle with parsley.