Serves 4Ingredients80 g raw pearl barley 1 l vegetable stock 100 g baby marrow zucchini, sliced 1 green onion, chopped 100 g corn kernels 200 g carrots, cubed 400 g split peas, cooked Fresh parsley, choppedDirectionsPlace pearl barley in a large saucepan and add vegetable stock. Bring to the boil and simmer for 10 minutes. Add the rest of the vegetables and bring to the boil again and simmer for 15 minutes. Add the split peas and heat thoroughly. Add salt and pepper to taste Sprinkle the parsley over the hot soup and serve immediately.

Serves 4Ingredients300 g carrots, cubed 150 g celery, chopped 200 g canned tomatoes 150 g red onion, chopped 250 g cabbage, chopped 100 g patty pan squash, diced 5 ml garlic 625 ml vegetable stock 100 g corn kernels 100 g baby marrow zucchini, diced 400 g canned butter beans, rinsed 250 ml pasta, uncooked.DirectionsIn a pot, combine all the ingredients except corn, baby marrows, butter beans and pasta. Bring to boil and reduce heat. Simmer for 15 to 20 minutes. Add the corn, baby marrows, butter beans and pasta. Simmer for about 10 to 20 minutes until the vegetables are tender and the pasta is cooked. Season with salt and pepper to taste. Serve and enjoy!