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
Barley, Bacon & Bean Soup
with lemon, pesto & Italian-style hard cheese
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Barley, Bacon & Bean Soup?
The preparation time for Barley, Bacon & Bean Soup with lemon, pesto & Italian-style hard cheese is between 25 and 40 minutes.
What is the total time required to make Barley, Bacon & Bean Soup with lemon, pesto & Italian-style hard cheese?
The total time required to make Barley, Bacon & Bean Soup with lemon, pesto & Italian-style hard cheese is between 45 and 60 minutes.
How many servings does Barley, Bacon & Bean Soup provide?
4 servings
What are the main ingredients in Barley, Bacon & Bean Soup?
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
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?
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
How many calories does Barley, Bacon & Bean Soup have?
2202 calories
How much fat content does Barley, Bacon & Bean Soup have?
grams
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