Tomato, Barley and Rice Soup 

Tomato, Rice and Barley Soup

A hearty soup made with garden tomatoes, wholemeal rice and barley. Add everything to the slow cooker on HIGH at breakfast, and it’s ready for lunch. Made  6 portions, a rough estimate is about 120 kcal per bowl, with roughly 24–26 g carbohydrate, 3–4 g protein, 1–2 g fat and 3–4 g fibre.

That estimate assumes a 400 g tin, six medium tomatoes, and about 60–65 g each of dry wholemeal rice and barley for the ⅓-cup measures. The exact figures will vary with the grain and stock cube. These are estimates based on typical nutrition values for tomatoes, brown rice, and pearl barley. Tomatoes, brown rice, barley

Ingredients

• 6 garden tomatoes, quartered

• 1 tin chopped tomatoes

• 1/3 cup wholemeal rice

• 1/3 cup dried barley

• 2 cups water

• 1 vegetable stock cube

• 1 tsp smoked paprika

• 1 tsp garlic granules

• 1 tsp turmeric*

• White pepper, to taste

The How-to Bit 

1. Add all the ingredients to the slow cooker and stir.

2. Cover and cook on HIGH from breakfast until lunchtime which is approx 6 hours , until the rice and barley are tender.

3. Stir well, taste, adjust the white pepper if needed, and serve hot.