This Spicy Vegetable Barley Soup is light, healthy, full of flavour and oh so filling. It really is a meal on its own. Perfect for either dinner or lunch, I love mine served with a small piece of garlic toast to dip in and soak up the tomato goodness.
Heat a large saucepan on high heat. Add the oil, onion and garlic. Cook until onion turns translucent.
Reduce heat to a simmer, and add carrot, celery, potato, pumpkin, stock/broth, canned tomatoes, soy sauce, ginger, pearl barley, basil leaves. Cover with a lid and simmer for 45 minutes or until veges are soft.
Remove and discard bay leaves and stir in the cannellini beans.