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Bacon and vegetable soup

  • 0:15 Prep
  • 1:08 Cook
  • 4 Servings

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

  • 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.

Source: taste.com.au

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