Bacon and vegetable soup

Posted by adm On February - 8 - 2012

How to cook Bacon and vegetable soup


  • 2 teaspoons olive oil
  • 1 scallion, cut, halved, water-washed, thinly sliced
  • 2 garlic cloves, humbled
  • 4 rashers middle bacon, sliced
  • 1 celery straw, cut, shredded
  • 1 medium carrot, raw, sliced
  • 1 small swede, raw, shredded
  • 1/3 cup pearl barleycorn
  • 400g can crushed tomatoes
  • 6 cups salt-reduced chicken strain
  • 1 medium zucchini, halved, sliced
  • 1 medium desiree tater, raw, sliced
  • 1 tablespoon chopped fresh basil leaves

How to:

  • Heat oil in a large saucepan over medium passion. Cook leek and ail, stirring, for 2 to 3 minutes or until leek has dull. Add bacon, celery, carrot and swede. Prepare, stirring, for 5 minutes or until bacon is prosperous.

  • Stir in barleycorn, tomato and strain. Bring to the moil. Reduce heat to low. Simmer for 40 minutes or until barley has dull.

  • Stir in zucchini and tater. Simmer for 20 minutes or until vegetables are tenderise. Add basil. Stir to combining. Service.

  • To immobilise: Follow recipe to end of tone 2. Allow to nerveless. Freeze in a snap-lock bag or airtight container for capable 3 months.

    To warming: Thaw in fridge overnight.

    To fudge: Continue from tone 3.

    Super saver: Use 1 brown onion instead of the leek and save some $1.21 in totality.

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