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| Difficulty: | easy |
| Preparation: | 30 min |
| Ready in: | 90 min |
1 serving contains
| Nutritional value | Amount | EU-RDA % |
|---|---|---|
| Kcal | 455 | 23% |
| Protein | 13 g | 26% |
| Fat | 29 g | 36% |
| Added Sugar | 0 g | 0% |
| Carbohydrates | 38 g | 15% |
| Roughage | 8 g | - |
| Saturates | 10 g | - |
Recipe Development: EAT SMARTER
Ingredients
For servings
| 2 ½ cups | Bacon (streaky, American) |
| 1 | bay leaves |
| 4 | allspice crushed |
| 1 cup | Pearl barley |
| 1 | Kohlrabi diced |
| 2 | carrots diced |
| 1 | Parsnips diced |
| 1 stick | Celery diced |
| 2 | onions diced |
| 1 | Leeks diced |
| 1 pinch | cayenne pepper |
| 2 tablespoons | parsley chopped |
Directions
1 Boil a litre of water and add the bacon, bay leaf and the allspice berries. Simmer for 1 hour.
2 Place the barley in cold water and boil for 5 minutes. Sieve and rinse in cold water. Add to the bacon and cook for 45 minutes.
3 Thirty minutes before the end of the cooking time add all the vegetables apart from the leek to the meat and the barley. Add the leek 10 minutes before the end.
4 Remove the meat from the soup, dice and return to the pot. Season with salt, ground black pepper and cayenne pepper. Serve garnished with parsley.
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