Bacon and vegetable soup

Bacon and vegetable soup


A little bacon goes a long artifice to adding richness and intensity 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 buildup
  11. 1 medium zucchini, halved, sliced
  12. 1 medium desiree potato, peeled, chopped
  13. 1 tablespoon chopped buoyant basil leaves

The instruction how to make Bacon and vegetable soup

  1. Heat oil in a large saucepan greater than medium heat. Cook leek and garlic, stirring, for 2 to 3 minutes or until leek has softened. grow bacon, celery, carrot and swede. Cook, stirring, for 5 minutes or until bacon is golden.
  2. disturb in barley, tomato and stock. Bring to the boil. cut heat to low. Simmer for 40 minutes or until barley has softened.
  3. advocate in zucchini and potato. Simmer for 20 minutes or until vegetables are tender. amass basil. stir up to combine. Serve.

Nutritions of Bacon and vegetable soup

fatContent: 326.952 calories
saturatedFatContent: 14.1 grams fat
carbohydrateContent: 4.6 grams saturated fat
sugarContent: 28.2 grams carbohydrates
cholesterolContent: 19.5 grams protein
sodiumContent: 39 milligrams cholesterol


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