I’m not sure there’s a more homely smell than soup cooking on the stove. This is my definition of comfort food and it’s now the PERFECT time of year to enjoy this food.
I’ve added pearl barley to this soup, instead of the traditional pasta – which makes it wheat free – a great bonus when you are looking to cut down on wheat.
You can replace the sliced bacon with a bacon hock and remove it when cooking is over, but for ease of ingredients – I used actual bacon in the recipe below. A nitrate-free bacon from free range pigs. It is heavenly. You don’t need much for a lot of flavour.
Ingredients
- 3 slices bacon naturally smoked adds an AMAZING flavour to this soup
- 1 onion sliced
- 2 cloves garlic chopped
- 3 carrots chopped
- 3 zucchinis chopped
- 3 potatoes chopped
- 300 g green beans chopped
- 2 tins chopped tomatoes
- 1 cup tomato passata
- 1 litre chicken broth/stock
- 1.5– 2 litres water
- dash tamari
- 3 bay leaves
- 1 tsp Italian herbs
- 1 cup pearl barley or 1 cup gluten-free pasta spirals
Instructions
- Cook bacon, onion and garlic in 2 tbls olive oil over a medium heat for 3-5 minutes in a very large saucepan.
- Then add all other ingredients.
- Bring to boil them simmer for 1.5 hours
- Add 1 cup of pearl barley and continue cooking for half an hour until soft
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About the Author: Lisa Corduff
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Thanks, Kathy! I appreciate you!