krümeltigers colorful barley soup

Ingredients for 2 servings:

• 150 g pearl barley (thick barley)
• 200 g bell pepper(s), red or green
• 500 g tomato(s), strained, orange, alternatively red
• 1 onion(s)
• 2 cloves garlic
• 1 tbsp olive oil
• 500 ml water
• some herbal salt
• Pepper, freshly ground
• 2 tbsp parsley, chopped for sprinkling

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

the way I like them

Peel the onions and garlic and dice. Remove the seeds and light-colored membranes from the bell peppers and also dice them. Rinse the pearl barley once with hot and once with cold water. Heat the olive oil in a saucepan and sauté the onion and garlic. Add the pearl barley and sauté briefly. Then add the water and the passata, bring to a boil, and simmer over low heat until cooked to a finish. For thick pearl barley, this will take about 60-70 minutes. Add the bell peppers about 15 minutes before the end of cooking. Season with herb salt and pepper. I like to cook colorful dishes. Since I have yellow/orange tomatoes, I also made passata from them so I always have some on hand. Orange and red seemed like a nice color combination to me. Alternatively, I would use red tomatoes and green bell peppers. Sprinkle the finished dish with the parsley.