What are the main ingredients in Barley, Bacon & Bean Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Barley, Bacon & Bean Soup?

Calories: 2202, Carbs: 91 grams, Fat: grams, Protein: 106.5 grams, Sugar: 9.2 grams, Salt: 161 grams

How do I prepare Barley, Bacon & Bean Soup?

A SOUPER START: Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, ½ the chilli flakes (to taste), and the stock. Fry for 1-2 minutes, until fragrant, shifting constantly. Add the pearled barley and mix until fully combined. Pour in 800ml of boiling water. Leave to simmer for 30-35 minutes, stirring occasionally. Add an extra splash of boiling water if necessary. DON’T GO BACON MY HEART: Place a pan over a medium-high heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle. BEANS & KALE: When the barley has 10 minutes remaining, add the rinsed kale and the drained beans to the pot. Mix until fully combined and leave to simmer for the remaining time. On completion, the barley should be al dente, and the kale should be wilted. Do not drain any remaining liquid. SOUP IS SERVED!: Bowl up a generous helping of the barley soup. Sprinkle over the grated cheese, the bacon pieces, and the remaining chilli flakes (to taste). Drizzle over the pesto and serve with any remaining lemon wedges on the side. Dive in, Chef! FINISHING TOUCHES: When the barley soup is done, stir through the coconut milk, the lemon zest, a squeeze of lemon juice, and seasoning. Add an extra splash of boiling water if the soup is too thick for your liking.

What should be prepared from my kitchen to make Barley, Bacon & Bean Soup?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Barley, Bacon & Bean Soup

A warm and nourishing dinner; hearty pearled barley soup, thickened with coconut milk and swirled with bright green pesto, is topped with Italian-style hard cheese, bacon, fresh lemon juice and chilli flakes. A bowl of happiness in your hands!

Barley, Bacon & Bean Soup

with lemon, pesto & Italian-style hard cheese

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cannellini Beans
Coconut Milk
Dried Chilli Flakes
Garlic Clove
Garlic Cloves
Italian-style Hard Cheese
Kale
Lemon
Lemons
Onion
Onions
Pearled Barley
Rocket Pesto
Streaky Pork Bacon
Vegetable Stock

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

A SOUPER START
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, ½ the chilli flakes (to taste), and the stock. Fry for 1-2 minutes, until fragrant, shifting constantly. Add the pearled barley and mix until fully combined. Pour in 400ml of boiling water. Leave to simmer for 30-35 minutes, stirring occasionally. Add an extra splash of boiling water if necessary.
DON’T GO BACON MY HEART
Place a pan over a medium-high heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
BEANS & KALE
When the barley has 10 minutes remaining, add the rinsed kale and the drained beans to the pot. Mix until fully combined and leave to simmer for the remaining time. On completion, the barley should be al dente, and the kale should be wilted. Do not drain any remaining liquid.
FINISHING TOUCHES
When the barley soup is done, stir through the coconut milk, the lemon zest, a squeeze of lemon juice, and seasoning. Add an extra splash of boiling water if the soup is too thick for your liking.
SOUP IS SERVED!
Bowl up a generous helping of the barley soup. Sprinkle over the grated cheese, the bacon pieces, and the remaining chilli flakes (to taste). Drizzle over the pesto and serve with any remaining lemon wedges on the side. Dive in, Chef!

Onion - 1
Garlic Clove - 1
Dried Chilli Flakes - 5ml
Vegetable Stock - 10ml
Pearled Barley - 100ml
Streaky Pork Bacon - 3 strips
Kale - 50g
Cannellini Beans - 60g
Coconut Milk - 100ml
Lemon - 1
Italian-style Hard Cheese - 50g
Rocket Pesto - 15ml

Download the Recipe

Serves 2

A SOUPER START
Boil the kettle. Place a pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the grated garlic, ½ the chilli flakes (to taste), and the stock. Fry for 1-2 minutes, until fragrant, shifting constantly. Add the pearled barley and mix until fully combined. Pour in 800ml of boiling water. Leave to simmer for 30-35 minutes, stirring occasionally. Add an extra splash of boiling water if necessary.
DON’T GO BACON MY HEART
Place a pan over a medium-high heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
BEANS & KALE
When the barley has 10 minutes remaining, add the rinsed kale and the drained beans to the pot. Mix until fully combined and leave to simmer for the remaining time. On completion, the barley should be al dente, and the kale should be wilted. Do not drain any remaining liquid.
FINISHING TOUCHES
When the barley soup is done, stir through the coconut milk, the lemon zest, a squeeze of lemon juice, and seasoning. Add an extra splash of boiling water if the soup is too thick for your liking.
SOUP IS SERVED!
Bowl up a generous helping of the barley soup. Sprinkle over the grated cheese, the bacon pieces, and the remaining chilli flakes (to taste). Drizzle over the pesto and serve with any remaining lemon wedges on the side. Dive in, Chef!

Onion - 1
Garlic Cloves - 2
Dried Chilli Flakes - 10ml
Vegetable Stock - 20ml
Pearled Barley - 200ml
Streaky Pork Bacon - 6 strips
Kale - 100g
Cannellini Beans - 120g
Coconut Milk - 200ml
Lemon - 1
Italian-style Hard Cheese - 100g
Rocket Pesto - 30ml

Download the Recipe

Serves 3

A SOUPER START
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, ½ the chilli flakes (to taste), and the stock. Fry for 1-2 minutes, until fragrant, shifting constantly. Add the pearled barley and mix until fully combined. Pour in 1.2L of boiling water. Leave to simmer for 35-40 minutes, stirring occasionally. Add an extra splash of boiling water if necessary.
DON’T GO BACON MY HEART
Place a pan over a medium-high heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
BEANS & KALE
When the barley has 10 minutes remaining, add the rinsed kale and the drained beans to the pot. Mix until fully combined and leave to simmer for the remaining time. On completion, the barley should be al dente, and the kale should be wilted. Do not drain any remaining liquid.
FINISHING TOUCHES
When the barley soup is done, stir through the coconut milk, the lemon zest, a squeeze of lemon juice, and seasoning. Add an extra splash of boiling water if the soup is too thick for your liking.
SOUP IS SERVED!
Bowl up a generous helping of the barley soup. Sprinkle over the grated cheese, the bacon pieces, and the remaining chilli flakes (to taste). Drizzle over the pesto and serve with any remaining lemon wedges on the side. Dive in, Chef!

Onions - 2
Garlic Cloves - 3
Dried Chilli Flakes - 15ml
Vegetable Stock - 30ml
Pearled Barley - 300ml
Streaky Pork Bacon - 9 strips
Kale - 150g
Cannellini Beans - 180g
Coconut Milk - 300ml
Lemons - 2
Italian-style Hard Cheese - 150g
Rocket Pesto - 45ml

Download the Recipe

Serves 4

A SOUPER START
Boil the kettle. Place a large pot over a medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the grated garlic, ½ the chilli flakes (to taste), and the stock. Fry for 1-2 minutes, until fragrant, shifting constantly. Add the pearled barley and mix until fully combined. Pour in 1.5L of boiling water. Leave to simmer for 35-40 minutes, stirring occasionally. Add an extra splash of boiling water if necessary.
DON’T GO BACON MY HEART
Place a pan over a medium-high heat with a small drizzle of oil. When hot, fry the bacon for 2 minutes per side until golden and crispy. Remove from the pan and drain on some paper towel. Roughly chop when cool enough to handle.
BEANS & KALE
When the barley has 10 minutes remaining, add the rinsed kale and the drained beans to the pot. Mix until fully combined and leave to simmer for the remaining time. On completion, the barley should be al dente, and the kale should be wilted. Do not drain any remaining liquid.
FINISHING TOUCHES
When the barley soup is done, stir through the coconut milk, the lemon zest, a squeeze of lemon juice, and seasoning. Add an extra splash of boiling water if the soup is too thick for your liking.
SOUP IS SERVED!
Bowl up a generous helping of the barley soup. Sprinkle over the grated cheese, the bacon pieces, and the remaining chilli flakes (to taste). Drizzle over the pesto and serve with any remaining lemon wedges on the side. Dive in, Chef!