LCD – All Recipes, Soup
1 cup barley
1 cup chopped green beans
6 cups water
400 grams (13 ounces) canned tomatoes
2 cups chopped carrot
2 tablespoons tomato paste
1 cup chopped onion
2 tablespoons apple cider vinegar
2 garlic cloves minced
1/2 small swede grated
1 teaspoon dried marjoram
2 cups grated parsnip
(DF, NF, V)
In a large saucepan, cook the barley in the water until soft, but not overcooked, about 30 minutes.
Remove approximately half the barley with a slotted spoon and place in a blender.
Blend with a little of the liquid until smooth.
Return this to the pan. Add the carrot, onion, garlic, swede, parsnip and beans.
Cook until the vegetables are tender, and then stir in the tomatoes, tomato paste, vinegar and marjoram.
Cook slowly for approximately 60 minutes.