Scotch Broth

1 Onion
2 Carrots
400g Chopped tomatoes
1.2L Vegetable stock
110g Pearl barley
2 Cloves garlic
2 Sticks celery
100g Cabbage (shredded)
80g Peas

Serves 4, 180 calories per serving

1. Boil the pearl barley for 25 minutes. 
2. Chop the veggies finely and fry in a couple of teaspoons of oil for 3-4 minutes. 
3. Add the chopped tomatoes and the stock and simmer for 20 minutes.
4. Add the pearl barley, peas and cabbage and simmer for another 20 minutes
5. Season to taste with pepper.

Optional extra: Throw a bit of braised lamb or beef in there at the step 4