“Adapted from Sunday Times low GI supplement January 16, 2005.”
READY IN:
55mins
SERVES:
4
YIELD:
8 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the olive oil in a large saucepan over medium heat and fry the bacon for three minutes until lightly coloured.
  2. Add the onion, garlic, celery and carrot and reduce heat slightly. Sautée gently, stirring occasionally, for about five minutes.
  3. Mix in all the sweet potatoes and green beans, raise the heat slightly, and cook for another five minutes, stirring regularly.
  4. Add the stock, bring to the boil, and mix in the barley.
  5. Simmer briskly for 20 minutes or until the barley is plump and tender.
  6. Adjust the seasoning to taste.

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