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    Wednesday, November 25, 2015

    Bacon and vegetable soup Recipe

      Bacon and vegetable soup Recipe

    1 small swede, peeled, chopped
        1/3 cup pearl barley
        400g can crushed tomatoes
        6 cups salt-reduced chicken stock
        1 medium zucchini, halved, sliced
        1 medium desiree potato, peeled, chopped
        2 teaspoons olive oil
        1 leek, trimmed, halved, washed, thinly sliced
        2 garlic cloves, crushed
        4 rashers middle bacon, chopped
        1 celery stalk, trimmed, chopped
        1 medium carrot, peeled, chopped
        1 tablespoon chopped fresh basil leaves

    Bacon and vegetable soup Recipe

        Step 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.
        Step 2

        Stir in barley, tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until barley has softened.
        Step 3

        Stir in zucchini and potato. Simmer for 20 minutes or until vegetables are tender. Add basil. Stir to combine. Serve.

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    Item Reviewed: Bacon and vegetable soup Recipe Rating: 5 Reviewed By: Mrs. Chef
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