Soak the pressed barley in water for 20-30 minutes.
Mince the onion, carrot and bell peppers. I sometimes add ginger and garlic.
Add the oil to a pan, and lightly sauté the minced vegetables.
Add water and gently simmer the vegetables. Drain the pressed barley, and the soup stock cubes.
Simmer for 20 minutes, and it should look like this.
Add the canned chopped tomatoes If using canned whole tomatoes, mash up a bit before adding.
This time, I used 50 g each of frozen mixed beans and green peas.
Add the frozen beans to the soup and simmer for about 3-5 minutes. Season with salt and pepper to finish.
Garnish the soup with daikon radish sprouts, or similar.
Story Behind this Recipe
I came up with this recipe after deciding that I need to go on a diet. Since all you need to do is simmer, it doesn't take much effort, which is perfect for me. I figured that adding the pressed barley would help you get your daily dose of fibre. This soup is 100 % vegetarian. It also tastes amazing with ginger and/or garlic.
If you're not dieting and aren't vegetarian, then add a bit of sausage or ham. Ad ginger or garlic to boost the taste. If you're on a diet, eat this as your only meal for dinner.