Pressed Barley, Tomato and Bean Stew

Pressed Barley, Tomato and Bean Stew

This is great for vegetarians and dieters. The pressed barley boosts the fibre content of this soup.

Ingredients: 4 -5 servings

Pressed barley
70 - 80 g
Chopped tomatoes
1 can (400 g)
Beans (pre-cooked mixed beans are easiest)
100 g
1/2 (100 g)
Small carrot
1 (80 g)
Green peppers
Soup stock cubes
Water (sounds like a lot, but it'll evaporate)
800 ml
Salt and pepper
to taste
Daikon radish sprouts
to garnish, if available


1. Soak the pressed barley in water for 20-30 minutes.
2. Mince the onion, carrot and bell peppers. I sometimes add ginger and garlic.
3. Add the oil to a pan, and lightly sauté the minced vegetables.
4. Add water and gently simmer the vegetables. Drain the pressed barley, and the soup stock cubes.
5. Simmer for 20 minutes, and it should look like this.
6. Add the canned chopped tomatoes If using canned whole tomatoes, mash up a bit before adding.
7. This time, I used 50 g each of frozen mixed beans and green peas.
8. Add the frozen beans to the soup and simmer for about 3-5 minutes. Season with salt and pepper to finish.
9. 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.