Barley and Lemon Soup

- Preparation Time:	10 minutes	- Per Serve:	540 kJ (130 cals). Protein 6 g. Fat 2 g. Saturated fat 0.2 g. Carbohydrate 19 g. Total sugars 2 g. Sodium 590 mg. Potassium 300 mg. Calcium 30 mg. Iron 1.6 mg. Fibre 6 g.
- Cooking Time:	45 minutes
- Serves:	1

---

Ingredients:

• 6 cups water
• 10 g vegetable stock cube, crumbled
• ½ cup pearl barley
• 1 onion, quartered
• 1 clove garlic, peeled
• 1 bay leaf
• 3 sprigs fresh thyme
• 400 g can cannellini beans, drained and rinsed
• ¼ cup lemon juice
• ¼ cup chopped fresh parsley
• 1 tsp olive oil

Instructions:

1. Bring the water, stock cube and barley to the
   boil in a large saucepan over a medium heat.
2. Add onion, garlic, bay leaf and thyme. Simmer
   for 45 minutes or until the barley is tender.
3. Remove the pan from the heat and allow to
   cool slightly. Remove the bay leaf and thyme and
   discard.
4. Place the mixture into the bowl of a food
   processor; add the cannellini beans and process
   until smooth.
5. Stir through the lemon juice. Serve sprinkled
   with parsley and a drizzle of olive oil.

---

Extract from Signs of the Times, April 2006.

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April 2006

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• The Mystery of God

• Optimism: A New Way of Life

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• Reclaiming Intimacy

• Fools of History

• Celebrating Easter

• Of Life and Death

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• No Smoke or Mirrors

• Resolutions You Can Keep

   

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This article comes from a
regular column in
Signs of the Times.