Rustic Vegetable, Barley & Organic Cabera Soup

Total time: about 50–55 min

Preparation: 15 min

Cooking: 35–40 min

Thank you to my dear sister Selma for inspiring me everyday and for making such delicious Cabera reciepes.

Ingredients (using the 300 g Cabera packets)

• 1 packet Cabera Organic Frozen Sweet Corn (300 g)

• 1 packet Cabera Organic Frozen Whole Green Beans (300 g)

• ¾ cup (150 g) pearled barley – rinsed

• 3–4 medium potatoes (about 500 g), peeled and cut into 2 cm cubes

• 1 can (400 g) red kidney beans, drained and rinsed

• 1 medium onion, chopped

• 2–3 garlic cloves, minced

• 2 medium carrots, sliced into rounds (optional but adds nice colour!)

• 1 can (400 g) crushed tomatoes or 2 fresh tomatoes, chopped

• 1.5–2 L vegetable broth (or water + organic stock cube)

• 2 tbsp olive oil

• Seasonings: 1 tsp dried thyme, 1 tsp dried oregano, salt, pepper, a pinch of smoked paprika (optional for extra flavour)

• Optional: fresh chopped parsley or a squeeze of lemon juice to finish

Instructions

1. In a large pot, heat the olive oil. Sauté the onion for 3–4 minutes until translucent, then add the garlic and carrots → cook 2 more minutes.

2. Add the potato cubes, rinsed barley, tomatoes, broth, thyme, oregano, salt & pepper. Bring to a boil.

3. Reduce to medium-low heat, cover and simmer 20–25 minutes (until the barley and potatoes are tender – stir occasionally).

4. Stir in the drained red kidney beans + the entire packet of Cabera Frozen Sweet Corn (300 g) + the entire packet of Cabera Frozen Whole Greens (300 g). No need to thaw!

5. Simmer for another 10 minutes so everything is hot and fragrant. Taste and adjust seasoning. Serve hot, garnished with fresh parsley.

   A truly comforting and colourful bowl! 🌽🥔🫘🥬