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Slow but sure....
S: 22st0lb C: 19st7lb G: 10st0lb BMI: 55.1 Loss: 2st7lb(11.36%)
Serves 4

Prep time - 20 mins

Cooking time - 1 Hour 15 mins

Syn free on GREEN


100g/4oz Pearl barley
1 Onion, peeled
2 Carrots, peeled
4 Celery sticks
1 Garlic clove
Fry light for spraying
1 Bay leaf
1 x 400g/14oz can chopped tomatoes
1 litre/1 3/4 pints chicken stock made from bovril
1 tbsp artificial sweetener
4 tbsp chopped flat-leaf parsley
salt and freshly ground pepper


Place the barley in a large pan of slightly salted water and bring to the boil.

Reduce the heat to a medium and cook for 35-40 minutes. Drain and set aside.

Meanwhile, finely dice the onion, carrot, celery and finely chop the garlic.

Spray a non-stick saucepan with fry light and place over a medium heat.

Add the onion, carrots, celery, garlic and bay leaf and stir and cook for 6-8 minutes.

Stir in the tomatoes, stock and sweetener and bring to the boil.

Add the drained barley and cook gently for 25-30 minutes.

Stir in the chopped parsley, and season well.
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