Ingredients:
4 cups vegetable stock
2 large tomatoes, diced
2 carrots, thinly sliced
1 cup shredded cabbage
1/2 cup split peas
1/2 cup barley
2 garlic cloves, minced ( be generous here)
1/4 cup minced fresh parsley
Directions:
In a large pot, combine stock, tomatoes, carrots, cabbage, split peas, barley and garlic.
Bring to a boil then reduce heat to med-low and simmer until barley and split peas are tender. Stir in the parsley before serving.
Servings: 4-6
Time preparation: 5 min.
Time total: 20 min.