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  • 1 tablespoon olive oil
  • 1 onion –peeled and chopped
  • 2 small leeks
  • 4 tomatoes ( take skin off – hot water)
  • Handful of fresh green beans
  • 1 or 2 carrots
  • 1 stick celery
  • 1 cup cut green or red  cabbage
  • 2 garlic cloves
  • 1 tin mixed beans (drained)
  • 1 ½ litre boiling water
  • 3 teaspoon vegetable stock powder
  • ½ cup soup mix ( barley, split peas etc)
  • Crack black pepper
  • 1 teaspoon salt – taste
  • 1 tablespoon sugar
  • 1 tablespoon tomato paste
  • 2 tablespoon chopped fresh parsley
  • Grated cheese to serve


  • Prepare all your vegetables. Peel and chop the onion, wash and slice the leeks, top and tail the beans and cut in half, peel and cut the carrots, wash and cut the celery, cut the cabbage, peel and cut the garlic
  • Peel skin off the tomatoes and chop
  • Heat the oil in a large pot and when hot fry the onion until just soft and white. Add all the other chopped vegetables and the garlic
  • Make the vegetable stock and add hot stock to pot
  • Add soup mix and add sugar, salt, pepper, tomato paste, chopped parsley.
  • Bring to the boil and stir and turn down to low and let cook slowly until all vegetables are soft and barley is cooked – about 1 hour.
  • After 45 minutes add the drained beans
  • Blend some of the soup smooth – you can take half the soup and make smooth with the blender and leave the other half lumpy and then mix both back together
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