Olive Magazine
Big Soup Recipe

Big soup

Published: October 14, 2019 at 4:18 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 6

Make this all-in-one soup for a midweek winter warmer. It's packed full of nutritious veg, lentils, pearl barley and salty lardons

  • Low calorie
Nutrition:
HighlightNutrientUnit
low inkcal209
fat9.1g
saturates3.2g
carbs17.1g
sugars3.2g
fibre3.4g
protein13g
salt1.8g
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Try our big soup then check out our winter pistou soup, spicy butter bean soup, tomato soup and more warming soup recipes. Why not bake a batch of homemade bread rolls to serve on the side, too?

Ingredients

  • 200g bacon lardons
  • 2 leeks, chopped
  • 2 cloves garlic, crushed
  • 2 carrots, diced
  • 2 sticks celery, diced
  • 4 tbsp red lentils
  • 4 tbsp pearl barley
  • 1 litre chicken stock
  • 1 tbsp tomato purée
  • flat-leaf parsley, finely chopped to make 2 tbsp

Method

  • STEP 1

    Heat a large pan and add the bacon lardons. Cook until golden and the fat has rendered down, then add the leeks, garlic, carrots, celery and 1 tsp salt, and cook over a low heat for 10 minutes until the veg has softened. Stir in the lentils, pearl barley, stock and tomato purée, then simmer for 15 minutes or until the barley and lentils are tender. Stir in the parsley and simmer for another couple of minutes before serving.

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