Root Vegetable Barley Soup with Bacon
2016-02-16 12:51:20
Ingredients
- 4 slices bacon, chopped
- 2 garlic cloves, minced
- 2 medium red onions, chopped
- 2 bay leaves
- 1/2 tsp. caraway seeds
- 1/2 tsp. thyme
- Salt & pepper
- 2 quarts chicken broth
- 2 medium turnips, peeled & diced
- 5 medium carrots, diced
- 2 Yukon Gold or sweet potatoes, peeled & diced
- 3/4 cup pearl barley
- 1 cup green cabbage, shredded
- 2 chopped tomatoes or 15 oz. diced tomatoes with juice
- 1/2 tsp. fresh sage, chopped
- 1 Tbsp. tomato paste
- 2 zucchini, diced
- 4 tsp. lemon juice
Instructions
- Cook bacon on medium heat until crisp, about 8 minutes. Add garlic, onions, bay leaves, caraway seeds, thyme, salt & pepper. Stir occasionally until softened, 6-8 minutes.
- Add chicken broth, carrots, turnips, potatoes, & barley. Heat & simmer, covered, stirring occasionally, until the barley & vegetables are tender, 20-25 minutes. Add cabbage, tomatoes, sage, tomato paste, zucchini, & lemon juice. Discard bay leaf. Simmer for about 10 more minutes.
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