Bacon and Vegetable Soup

Ingredients (serves 4)

• 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 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
• 1 tablespoon chopped fresh basil leaves

Method

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.
2. Stir in barley, tomato and stock. Bring to the boil. Reduce heat to low. Simmer for 40 minutes or until barley has softened.
3. Stir in zucchini and potato. Simmer for 20 minutes or until vegetables are tender. Add basil. Stir to combine. Serve.

Notes

• 
  To freeze: Follow recipe to end of step 2. Allow to cool. Freeze in a snap-lock bag or airtight container for up to 3 months.
  To thaw: Thaw in fridge overnight.
  To cook: Continue from step 3.
  Super saver: Use 1 brown onion instead of the leek and save around $1.21 in total.