1/2 cup barley (dried)
1/2 cup quinoa
3 cups of water
3 cups of salt-reduced vegetable stock
1 table spoon of curry powder (or 1/2 cumin, 1/2 turmeric)
5 cups of diced vegetables (carrots, zucchini, broccoli steam, peas, corn, sweet potato, celery - whatever you've got)
1 chopped onion
Wash, rinse and drain well the split peas and barley. In a large pot over a medium heat add split peas and barley to 3 cups of water. Bring to the boil and allow to simmer for 15 - 20 mins until split peas are half cooked (still firm but have begun to soften). Add all other ingredients except quinoa, return to heat and allow to simmer for a further 30 mins or until vegetables are well cooked. Add quinoa and allow to cook through. Liquid should have reduced and slightly thickened as vegetables break down.
*This mix also makes a great vegetarian pie filling. Simply collect 1/2 cup of fluid from the pot and reserve in a small jug. Whisk 1 - 2 tablespoons of corn flour until completely dissolved. Add this paste to the soup just before removing it from the heat. Gently stir through and allow fluid to thicken.
Make 1 quantity of Basic Pizza Dough, (replace 1/2 cup of Self Raising flour with plain flour), roll out 3/4 of dough to cover the base of the pie dish, fill with soup mix, roll out the remaining 1/4 for the pie lid and place on top. Prick with a fork to allow air to escape and bake at 200 degrees for 20 mins or until pastry is firm.