PORK, BARLEY, BEAN AND SWEET POTAT SOUP

Five servings of vegetables a day – that’s everyone’s minimum. But the more the merrier, right? You’ll get three servings of vegetables in each serve of this soup! And the gorgeous variety ensures you’ll get plenty of disease-fighting nutrients.

PREP TIME: 20 MINS

COOK TIME: 2 HOURS 30 MINS (ON HIGH)

SERVES 6 (AS A MAIN)
FROM: Diabetic Living Magazine

CALORIES Kcal (kJ)	PROTEIN	TOTAL FAT	SAT. FAT.	CARBS	FIBRE	SODIUM
313 (1310 kJ)	20 g	5 g	1 g	43 g	13 g	568 mg

INGREDIENTS

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

METHOD

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.