Barley and Bacon Soup
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
8 Cups
- Serves:
- 4
ingredients
- 3 tablespoons olive oil
- 8 slices smoked back bacon, trimmed of fat and diced
- 2 onions, finely chopped
- 2 garlic cloves, finely diced
- 4 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- 500 g sweet potatoes, cut into in chunks
- 300 g fresh green beans or 300 g frozen green beans, sliced
- 1700 ml hot chicken stock or 1700 ml vegetable stock
- 60 g pearl barley
- 1 pinch salt
- 1 pinch fresh ground black pepper
directions
- Heat the olive oil in a large saucepan over medium heat and fry the bacon for three minutes until lightly coloured.
- Add the onion, garlic, celery and carrot and reduce heat slightly. Sautée gently, stirring occasionally, for about five minutes.
- Mix in all the sweet potatoes and green beans, raise the heat slightly, and cook for another five minutes, stirring regularly.
- Add the stock, bring to the boil, and mix in the barley.
- Simmer briskly for 20 minutes or until the barley is plump and tender.
- Adjust the seasoning to taste.
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