Serve this soup with warm crusty bread.

Ingredients (Serves 4)

• 75 g pearl barley
• 2 tbsp oil
• 1 large onion, peeled and finely chopped
• 2 garlic cloves, crushed
• 1 large courgette, trimmed and diced
• 400 g canned chopped tomatoes
• 2 tbsp tomato puree
• 1 tbsp mixed dried herbs
• salt and pepper
• 450 ml vegetable or chicken stock

1. Cook the barley in boiling salted water for 30 minutes. Drain and set aside. Heat the oil in large saucepan, add the onion and garlic and cook, stirring occasionally for 5 minutes or until they begin to soften.
2. Add the barley and courgette and cook for 5 minutes. Add the chopped tomatoes, tomato puree, mixed herbs and season with salt and pepper.
3. Stir in the stock, cover and cook for 30 minutes or until the barley is tender.

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