Pork, bean & barley soup – Food & Home Magazine

Ingredients

• ***For the soup
• ½ cup oil
• 1.2 kg stewing pork pieces or meaty bones
• 2 tablespoons Robertson’s Shisanyama spice mix
• 1 onion, finely chopped
• 3 large carrots, peeled and diced
• 250 g celery, thinly sliced
• 4 garlic cloves, finely chopped
• 2 teaspoons dried thyme
• 1 x 400 g tin chopped tomatoes
• 1.3 litres vegetable stock
• 3 bay leaves
• 250 g dried speckled beans, soaked overnight
• 3 potatoes, peeled and diced
• 1½ cups dried pearl barley, rinsed and soaked overnight
• Salt and black pepper to taste
• ***To serve
• 2 tablespoons chopped parsley
• Fresh bread (optional)