NI Vegetable Soup

Ingredients

• 500g soup vegetables (2 carrots, 5 sticks of celery - including the leaves, 2-3 leeks & flat leaf parsley)
• 100 - 200g marrowfat peas (soaked overnight), lentils, barley
• 2 / 2.5 litres of stock - vegetable & chicken
• Salt & Pepper

Method

Make stock, add peas (lentils/barley) bring to the boil & simmer gently for at least 20 minutes (until peas tender ish)

Add chopped vegetables & bring back to the boil and simmer for at least 25 minutes.

Leave to cool & heat up the next day (always better a day or two later!).