2 tsp MCT oil
1 clove garlic, crushed
1 stalk celery, chopped
1 medium carrot, chopped
1 can crushed tomatoes
1/4 cup tomato paste, no added salt
1 can red kidney beans, drained
4 cup vegetable or chicken stock
2 Tbsp Worcestershire sauce
1/3 cup small pasta spirals
1/3 cup pearl barley
2 Tbsp chopped, fresh basil
1/4 tsp Tabasco sauce, optional
Heat oil in a large, non-stick pan. Add onion and garlic and stir over medium heat for
about two minutes or until onion is soft but not browned. Add celery, carrot, tomatoes,
tomato paste, beans, stock, Worcestershire sauce, pasta, barley, basil and Tabasco
sauce.
Bring to the boil, reduce heat, cover and simmer for 30-35 minutes until barley is soft.
1 clove garlic, crushed
1 stalk celery, chopped
1 medium carrot, chopped
1 can crushed tomatoes
1/4 cup tomato paste, no added salt
1 can red kidney beans, drained
4 cup vegetable or chicken stock
2 Tbsp Worcestershire sauce
1/3 cup small pasta spirals
1/3 cup pearl barley
2 Tbsp chopped, fresh basil
1/4 tsp Tabasco sauce, optional
Heat oil in a large, non-stick pan. Add onion and garlic and stir over medium heat for
about two minutes or until onion is soft but not browned. Add celery, carrot, tomatoes,
tomato paste, beans, stock, Worcestershire sauce, pasta, barley, basil and Tabasco
sauce.
Bring to the boil, reduce heat, cover and simmer for 30-35 minutes until barley is soft.
Little Leakers
Hearty Vegetable Soup