Hearty Vegetable Soup with Soy Toast
Warm up with this tasty, hearty soup.
Ingredients
- 2 tsp canola oil
- 1 clove garlic, crushed
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 can (14 oz) crushed tomatoes
- 1/4 cup tomato paste, no added salt
- 1 can (10 oz) red kidney beans, drained
- 4 cup low-sodium 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 onion, chopped
- 1/4 tsp Tabasco sauce (optional)
- 4 slices soy and linseed bread, toasted *
Directions:
Heat oil in a large, non-stick pan. Add garlic and onion 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 a boil, reduce heat, cover and simmer for 30 to 35 minutes or until barley is soft. Serve with soy toast.
Tips:
* Please carefully check the ingredients of this product to ensure it contains no dairy, if a dairy-free recipe is required.