Barley scotch broth

This is a tasty, traditional soup, just like mum used to make. The nourishing barley with vegetables is comfort food at it's best.

Serves 4

Prep time - 20 mins

Cooking time - 1 Hour 15 mins

Syn free

Ingredients:-

100g/4oz Pearl barley

1 Onion, peeled

2 Carrots, peeled

4 Celery sticks

1 Garlic clove

Fry light for spraying

1 Bay leaf

1 x 400g/14oz can chopped tomatoes

1 litre/1 3/4 pints chicken stock made from bovril

1 tbsp artificial sweetener

4 tbsp chopped flat-leaf parsley

salt and freshly ground pepper

Method:-

Place the barley in a large pan of slightly salted water and bring to the boil.

Reduce the heat to a medium and cook for 35-40 minutes. Drain and set aside.

Meanwhile, finely dice the onion, carrot, celery and finely chop the garlic.

Spray a non-stick saucepan with fry light and place over a medium heat. Add the onion, carrots, celery, garlic and bay leaf and stir and cook for 6-8 minutes.

Stir in the tomatoes, stock and sweetener and bring to the boil. Add the drained barley and cook gently for 25-30 minutes. Stir in the chopped parsley, season well and serve ladled into warmed bowls.