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Ingredients
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2 teaspoons olive oil
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1 leek, trimmed, halved, washed, thinly sliced
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2 garlic cloves, crushed
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4 rashers middle bacon, chopped
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1 celery stalk, trimmed, chopped
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1 medium carrot, peeled, chopped
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1 small swede, peeled, chopped
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1/3 cup pearl barley
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400g can crushed tomatoes
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6 cups Massel chicken style liquid stock
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1 medium zucchini, halved, sliced
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1 medium desiree potato, peeled, chopped
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1 tablespoon chopped fresh basil leaves
Method
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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.
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2Stir in barley, tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until barley has softened.
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3Stir in zucchini and potato. Simmer for 20 minutes or until vegetables are tender. Add basil. Stir to combine. Serve.
Source: taste.com.au
