Pearl Barley and Mixed Bean Soup

    1 tablespoon olive oil
    1 onion, chopped
    2 cloves garlic, chopped
    2 stalks of celery, chopped
    2 carrots, chopped
    1 medium courgette chopped
    2 tablespoon tomato paste
    1/2 cup pearl barley
    1 can mixed beans (cooked)
    1 can chickpeas (cooked)
    vegetable stock
    1 teaspoon red chilli powder
    1 teaspoon coriander powder
    handful of fresh coriander, chopped
    Salt and pepper as per taste

Place the olive oil in a medium-large soup pot over medium heat.  Add the chopped onion and garlic. Saute for a minute then add celery, carrots and courgettes. Sauté for 3-5 minutes, or until the veggies begin to soften.

Stir in the tomato paste Sauté for 3-5 minutes more, add red chilli powder and coriander powder, stirring so the flavors meld and the spices are evenly distributed.

Add the barley, mixed beans and chickpeas  and stir to combine. Pour in enough vegetable stock to cover the soup contents by about 2 inches, about 8 cups depending on the size of the soup pot.  Stir to combine, cover partially and let simmer for about 1 hour.

Remove the soup from the heat and let sit a few minutes before serving.  Top with fresh coriander and enjoy.