Bacon and vegetable soup

Recipes / Soups

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

Recipe «Bacon and vegetable soup» presented in category Recipes / Soups, to prepare this dish you will need no more 1:08 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.