PORK, BARLEY, BEAN AND SWEET POTATO SOUP

PREP TIME: 20 MINS

COOK TIME: 2 HOURS 30 MINS (ON HIGH)

SERVES 6 (AS A MAIN)

750ml (3 cups) salt-reduced

chicken stock

420g can no-added-salt

chopped tomatoes

300g orange sweet potato, cut into bite-size pieces

220g (1 cup) pearl barley 1 leek, halved, chopped 2 stalks celery, chopped 4 cloves garlic, crushed Pinch chilli flakes

2 cups coarsely chopped

green cabbage 2 cups coarsely chopped

silverbeet or kale

400g can pinto beans, rinsed

and drained

250g shredded cooked pork

shoulder (see Cook’s Tip) 3 Tbsp fresh lemon juice

1/3 cup chopped basil

1 Put the stock, tomatoes, sweet potato, barley, leek, celery, garlic and chilli flakes in a slow cooker. Cover and cook on high for 2 hours or until the pearl barley is tender but still chewy.

2 Add cabbage, silverbeet, beans and pork to the slow cooker. Cover and cook for a further 30 minutes or until greens are tender. Stir in lemon juice. Serve topped with basil.

COOK’S TIP

Use leftover roast pork in this recipe.

NUTRITION INFO

PER SERVE 1310kJ, protein 20g, total fat 5g (sat. fat 1g), carbs 43g, fibre 13g, sodium 568mg

• Carb exchanges 3• GI estimate low