Barley soup

1 onion, chopped 

2 cloves garlic, chopped

300 g vegetables (for example carrots, turnips, cabbage) 

1 canned tomatos  

1  – 1,5 l  water 

1 sprig of fresh rosmary  

seasalt and pepper 

2 cubes vegetable stock (or 1-2 tbsp if powdered)  

2 dl whole barley (Bankabygg) 

1 dl lentils 

Fry the onion on a pan until golden, add the garlic and fry for another minute.  Add the other ingredients and boil for ca 40 minutes.   Season and add water according to taste.  Add topping if you have it, such as organic bean sprouts or cheese.   




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