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Ingredients
- olive oil 2 tbsp
- unsmoked back bacon 8 rashers, chopped
- leeks 2 large, chopped
- carrots 2, diced small
- celery 2 stalks, diced
- chicken stock 1.2 litres
- pearl barley 4 tbsp
- flat-leaf parsley a small handful, chopped
- crusty bread to serve
Method
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Step 1
Heat the olive oil in a large pan then add the bacon and leeks, and cook until the leeks have softened. Add the carrots and celery, and cook for another 5 minutes. Add the stock and barley. Bring to a simmer, then cook for 15-20 minutes or until the barley is just tender. Stir in the parsley and serve with crusty bread.
Nutritional Information
- Kcals 278
- Fat 12.9g
- Saturates 3.3g
- Carbs 17.6g
- Sugars 4.9g
- Fibre 5.7g
- Protein 19.9g
- Salt 2.3g
