Roast tomato and white bean soup
Another cold weekend so more cooking. I road tested the slow cooker so I could make soup while doing a few other things. I recently had a request for soup and vegetarian and with this one managed to kill two birds with one stone. This is a winter warmer, perfect for a light dinner or excellent work lunch.
Good lug olive oil
Salt and pepper
8 tomatoes - roughly chopped
1 red capsicum - roughly chopped
1 red onion - roughly chopped
4 cloves of garlic - roughly chopped
3 tins butter beans - drained
2 litres chicken stock
1 cup pearl barley
1 bunch basil - chopped
Preheat oven to 180C and chop tomatoes, capisum, onion and garlic. Coat the vegetables in olive oil and season with salt and pepper - I put them all in a freezer bag and add the oil, salt and pepper and give it a good shake around) then put into a roasting dish and roast for 25 mins.
When they are done put them into the slow cooker and add butter beans, pearl barley and stock and cook on high for 2 hours (if you are doing it on the stove, bring to the boil on high and then turn to med heat for an hour or until the barley is soft). Blend with a hand held mixer until smooth and then stir in the basil. Season to taste. Serve with crusty bread and a dollop of cream if you like.