Bacon, barley and leek soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 8 rashers unsmoked back baconchopped
- 2 large leekschopped
- 2 carrotsdiced small
- 2 stalks celerydiced
- 1.2 litres chicken stock
- 4 tbsp pearl barley
- a small handful flat-leaf parsleychopped
- to serve crusty bread
Nutrition: per serving
- kcal278low
- fat12.9g
- saturates3.3g
- carbs17.6g
- sugars4.9g
- fibre5.7g
- protein19.9g
- salt2.3g
Method
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.
