Bacon and vegetable soup

Bacon and vegetable soup

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A little bacon goes a long way to adding richness and depth to the flavours in this Bacon and vegetable soup.

The ingredient of Bacon and vegetable soup

  1. 2 teaspoons olive oil
  2. 1 leek, trimmed, halved, washed, thinly sliced
  3. 2 garlic cloves, crushed
  4. 4 rashers middle bacon, chopped
  5. 1 celery stalk, trimmed, chopped
  6. 1 medium carrot, peeled, chopped
  7. 1 small swede, peeled, chopped
  8. 1/3 cup pearl barley
  9. 400g can crushed tomatoes
  10. 6 cups Massel chicken style liquid stock
  11. 1 medium zucchini, halved, sliced
  12. 1 medium desiree potato, peeled, chopped
  13. 1 tablespoon chopped fresh basil leaves

The instruction how to make Bacon and vegetable soup

  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.

Nutritions of Bacon and vegetable soup

calories: 326.952 calories
calories: 14.1 grams fat
calories: 4.6 grams saturated fat
calories: 28.2 grams carbohydrates
calories:
calories:
calories: 19.5 grams protein
calories: 39 milligrams cholesterol
calories: 1912 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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