Bacon and vegetable soup Recipe
Ingredients
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
Method
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.
Ingredients
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
Method
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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