Hey friends! Ready for a cozy, hearty dish you can whip up without breaking a sweat? Let me introduce you to this Root Vegetable and Barley Soup with Bacon.
It’s loaded with nutrient-rich root veggies like carrots, parsnips, and potatoes, which not only bring a great texture but also pack in vitamins. Plus, the barley adds some nice chew and is perfect for a filling meal. The bacon? Oh, it’s just the icing on the cake — adding that smoky flavor that ties everything together.
If you’re looking for a winter warmer that’s also a great option for meal prep, this soup is totally for you! It’s a comforting hug in a bowl that’s both gluten-friendly and high in fiber.
Serving and Pairing Suggestions
Once you’ve simmered your soup to perfection, serve it hot and cozy! Pair it with a side of crusty Sourdough Bread for dipping, or bring in some freshness with a Spinach and Pomegranate Salad.
If you’re feeling adventurous, you could easily turn up the flavor with a drizzle of Yogurt Mint Dressing. And let’s be honest, you can never go wrong with a nice Tzatziki Greek sauce for those extra dipping vibes!
Tips and Notes
- Ingredient Swaps: Don’t have barley? Quinoa works great too and gives a lovely nutty flavor.
- Add More Greens: Try tossing in some kale or spinach towards the end of cooking for an extra nutrient boost.
- Storage: This soup keeps well in the fridge for up to 4 days. Just reheat it on the stove when you’re ready to dig in!
Go ahead, give this recipe a try or share your own twist! You won’t regret diving into a bowl of this deliciousness.
Root Vegetable and Barley Soup with Bacon
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.