Bacon and vegetable soup

Cooking Soups Bacon and vegetable soup

A little bacon goes a long way to adding richness and depth to the flavours in this Bacon and vegetable soup.

Lables: Egg free Fish free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Cook leek and garlic, stirring, for 2 to 3 minutes or until leek has softened. Add bacon, celery, carrot and swede. Cook, stirring, for 5 minutes or until bacon is golden.
  2. Stir in barley, tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until barley has softened.
  3. Stir in zucchini and potato. Simmer for 20 minutes or until vegetables are tender. Add basil. Stir to combine. Serve.

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2 tsp olive oil
1 leek, trimmed, halved, washed, thinly sliced
2 garlic cloves, crushed
4 rashers middle bacon, chopped
1 celery stalk, trimmed, chopped
1 medium carrot, peeled, chopped
1 small swede, peeled, chopped
1/3 cup pearl barley
400g can crushed tomatoes
6 cups salt-reduced chicken stock
1 medium zucchini, halved, sliced
1 medium desiree potato, peeled, chopped
1 tbsp chopped fresh basil leaves

Adv

Autors
Preparation time
15
Cooking time
1:08
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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