Vegetable 'thickers' Soup

• 1 red onion
• 2 celery ribs
• 2 garlic cloves
• 3 carrots
• 1 swede
• 1 butternut squash
• 2 (200 g) cans chopped tomatoes
• 2 tablespoons mixed Italian herbs
• 2 tablespoons red lentils
• 2 tablespoons pearl barley
• 2 tablespoons yellow split peas
• 1 pint vegetable stock
• salt & pepper

1. Chop all the vegetables, garlic, celery and onion and put in a large lidded saucepan (do not add oil, you do not need it).
2. Add the tomatoes, herbs, seasoning and enough stock to cover the ingredients.
3. Simmer until the vegetables are softened then add the pulses and cook for a further fifteen minutes.
4. Turn off the heat and put the lid on, leave for several hours so that the pulses soak up all the excess liquid and flavour without turning to mush.

red onion, celery, garlic, carrots, swede, butternut squash, tomatoes, mixed italian herbs, red lentils, pearl barley, peas, vegetable stock, salt

Taken from www.food.com/recipe/vegetable-thickers-soup-409580 (may not work)