A little bacon goes a long way to adding richness and depth to the flavours in this Bacon and vegetable soup.
Ingredients
- 2 teaspoons 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 Massel chicken style liquid stock
- 1 medium zucchini, halved, sliced
- 1 medium desiree potato, peeled, chopped
- 1 tablespoon chopped fresh basil leaves
Method
- Step 1Heat 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.
- Step 2Stir in barley, tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until barley has softened.
- Step 3Stir in zucchini and potato. Simmer for 20 minutes or until vegetables are tender. Add basil. Stir to combine. Serve.
Nutrition
1368 kj
Energy
14.1g
Fat Total
4.6g
Saturated Fat
7.1g
Fibre
19.5g
Protein
39mg
Cholesterol
1912mg
Sodium
28.2g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Follow recipe to end of step 2. Allow to cool. Freeze in a snap-lock bag or airtight container for up to 3 months.
To thaw: Thaw in fridge overnight.
To cook: Continue from step 3.
Super saver: Use 1 brown onion instead of the leek and save around $1.21 in total.
- Author: Emma Braz
- Image credit: Rob Palmer
- Publication: Super Food Ideas
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