1. Heat olive oil in a large saucepan over medium heat. 2. Add onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until onion softens. 3. Add barley, water and stock powder. Increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 40 minutes. 4. Stir in sweet potato and broad beans and cook, covered, stirring often to prevent mixture from catching, for a further 20 minutes or until sweet potato is tender. 5. Stir in coriander and season well with salt and pepper. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
