Root Vegetable and Barley Soup with Bacon
This Root Vegetable and Barley Soup with Bacon is a warm and comforting dish that makes for a nourishing meal on chilly days. It's packed with robust flavors!
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
Ingredients
- 4 slices bacon - diced
- 1 medium onion - chopped
- 2 carrots - sliced
- 2 stalks celery - sliced
- 2 cloves garlic - minced
- 2 medium potatoes - diced
- 2 cups chopped root vegetables - like parsnips and turnips
- 1/2 cup pearl barley - rinsed
- 6 cups chicken broth - or vegetable broth for a vegetarian option
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper - to taste
Instructions
- In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings in the pot.
- Add the chopped onion, carrots, celery, and minced garlic to the pot. Sauté until the vegetables soften, about 5-7 minutes.
- Stir in the diced potatoes and chopped root vegetables, cooking for another 5 minutes.
- Add the rinsed pearl barley, chicken broth, dried thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
- Simmer for about 30 minutes, or until the barley and vegetables are tender. Add the cooked bacon back into the soup and season with salt and pepper to taste.
- Remove the bay leaf before serving. Enjoy the soup hot, garnished with fresh parsley if desired.
Notes
For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
Feel free to substitute root vegetables based on seasonal availability, such as turnips or parsnips.
Garnish with fresh parsley for added freshness.