Serving Quality Deli Meats Since 1953

  • 4 cloves of garlic -finely chopped
  • 2 zucchini, chopped into half moons
  • 150g diced Chris Brothers' Pepperoni
  • 1/2 tablespoon olive oil
  • 1 cup onion, small dice
  • 1/2 tablespoon olive oil
  • 1 tablespoon of oregano
  • Freshly ground black pepper
  • 2 cups of beef stock
  • 1 can (28 oz) diced tomatoes, undrained
  • 2 tablespoons tomato paste
  • 1 cup pot barley
  • 1 cup thawed green peas
  • Feta or Parmesan cheese for sprinkling

Preparation Instructions
  1. In slow cooker, add beef stock, tomatoes, tomato paste, and barley. Stir to combine.
  2. Heat the oil in a pan. Sauté the garlic and zucchini for about three minutes on medium high heat until softened and browned.
  3. Remove from heat, transfer to a bowl, cool and cover.
  4. Sauté the onion in the same pan, for about 3 minutes or until softened.
  5. Add the oregano and black pepper, sauté for another 30 seconds. Add to slow cooker.
  6. Cover slow cooker and cook on high for 2 1/2 hours. (low for 5 hours).
  7. Take off lid; add the zucchini mix and a 1 cup of thawed green peas. Stir, cover, and let heat through for about 15-30 minutes.
Serve with a sprinkling of feta or Parmesan.