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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 35 |
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This dish is a meal in its self, no need for extra food, but a nice crusty roll dipped in is nice, ideal for these winter months ahead, Ingredients:
8oz pearl barley ( can use more or less depending on taste ) |
1lb of bacon pieces |
water ( usually half full in the pan) |
2 carrots peeled and diced |
1-2 parsnip (depending on size) peeled and diced |
1 small turnip peeled and diced |
1 leek sliced |
1-2 potatoes peeled and diced |
1 large onion peeled and cut into chunks |
1-2 stock cubes ( depending on taste ) |
black and white pepper to taste |
Directions:
1. Prepare the pearl barley, soak over night then rinse and boil, reduce heat and simmer for one hour
2. soak the bacon pieces for a few hours, then rinse and boil for 20 minutes
3. prepare all the vegatables
4. put the water into a big pan and bring to the boil
5. add the vegatables, bacon stock cubes and pepper and bring to the boil
6. now reduce the heat and simmer for 20 mins
7. add the pearl barley and simmer until the vegetables are cooked, stirring occasionally so the barley doesnt burn on the bottom of the pan
8. if desired you can add dumpling mix ( small ball shaped ) to the soup 20 mins before its cooked
9. this is a chunky soup and best not blended
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