Try this recipe for bacon, barley and leek soup then check out our cock-a-leekie soup.


  • 2 tbsp olive oil
  • 8 rashers unsmoked back bacon, chopped
  • 2 large leeks, chopped
  • 2 carrots, diced small
  • 2 stalks celery, diced
  • 1.2 litres chicken stock
  • 4 tbsp pearl barley
  • a small handful flat-leaf parsley, chopped
  • to serve  crusty bread


  • 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.


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