Bacon and Pearl Barley Soup | EG13 Ep29

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

pearl barley

🥗Healthier: quinoa

💰Cheaper: brown rice

Quinoa is high in protein, while brown rice is often less expensive.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lower in calories and can be homemade.

lemon juice

🥗Healthier: vinegar

💰Cheaper: lime juice

Vinegar adds acidity with fewer calories.

Preheat a large pot and add a glug of extra virgin olive oil.

Chop 1 onion and 1 carrot into small pieces and add to the pot, stirring to coat in oil.

Cut 1 to 2 rashes of bacon into smaller pieces and add to the pot to render down and flavor the vegetables.

Chop 1 stick of celery into small squares and add to the pot.

Bruise and roughly chop 2 cloves of garlic, then add to the pot.

Add 1 bay leaf and 1/4 cup pearl barley to the pot, stirring to coat in bacon fat.

Chop 1 zucchini into cubes and add to the pot.

Season with a small pinch of salt and pepper, then stir everything together.

Pour in 1 liter of chicken stock and cover with 700 mL of water.

Bring to a boil, then reduce heat to a simmer and cover the pot, cooking for 20 to 30 minutes until pearl barley is soft.

Cook additional bacon in a separate pan until golden and crisp for garnish.

Add defrosted frozen peas to the soup and stir gently to warm them up.

Roughly chop dill and parsley, then add to the soup and turn off the heat to wilt the herbs.

Ladle the soup into bowls, top with crispy bacon, and drizzle with extra virgin olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens