Autumn vege soup

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This soup is great for clearing out the cupboards and fridge, so please don’t feel like you have to stick to the recipe exactly. If you have any veges that need using (some pumpkin, potato or cabbage etc) just throw it in too. You may want to use a reduced salt stock or half stock half water if you don’t want it too salty.

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Ingredients

1 brown onion diced
4 cloves of garlic crushed
1 tablespoon of cumin seeds
4 rashers of bacon or 2 small chorizo sausages chopped (leave these out to make it totally meat free)
1 teaspoon of chilli flakes (or a chopped red chilli if you have a fresh one)
1 tablespoon of dried mixed herbs
2 carrots chopped into 2cm cubes
2 stalks of celery chopped as above
1 cup of green beans chopped (fresh or frozen would be fine)
1 cup of soup mix (this has lentils, pearl barley and some other bits in it, if you can’t find any just add lentils or barley or a mix of both)
1 tin of tomatoes
Chicken stock (vege stock for vego’s)- this depends on how runny you want it. Remember that the soup mix will absorb water but if you want it more like a casserole add less water, if you want it a little less hearty add more water. I think I used about two litres
A big grind of black pepper

Method

Brown the onion, garlic, bacon and cumin seeds in a large pot or dutch oven (I have a heavy red cast iron dutch oven)
Once the onions are cooked and the bacon is a little crispy add the veges and turn the heat down. Toss the veges through the onion mix to coat. Add the soup mix, tomatoes, chicken stock and black pepper and simmer until the barley in the soup mix is soft and chewy.

Serve with crusty bread

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