Pressed Barley, Tomato and Bean Stew

• 80 grams Pressed barley
• 1 can Chopped tomatoes
• 100 grams Beans (pre-cooked mixed beans are easiest)
• 1/2 Onion
• 1 small carrot
• 2 Green peppers
• 2 Soup stock cubes
• 800 ml Water (sounds like a lot, but it'll evaporate)
• 1 Salt and pepper
• 1 to garnish, if available Daikon radish sprouts

1. Soak the pressed barley in water for 20-30 minutes.
2. Mince the onion, carrot and bell peppers.
3. I sometimes add ginger and garlic.
4. Add the oil to a pan, and lightly saute the minced vegetables.
5. Add water and gently simmer the vegetables.
6. Drain the pressed barley, and the soup stock cubes.
7. Simmer for 20 minutes, and it should look like this.
8. Add the canned chopped tomatoes If using canned whole tomatoes, mash up a bit before adding.
9. This time, I used 50 g each of frozen mixed beans and green peas.
10. Add the frozen beans to the soup and simmer for about 3-5 minutes.
11. Season with salt and pepper to finish.
12. Garnish the soup with daikon radish sprouts, or similar.

barley, tomatoes, beans, onion, carrot, green peppers, cubes, water, salt, sprouts

Taken from cookpad.com/us/recipes/155793-pressed-barley-tomato-and-bean-stew (may not work)