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• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 1 large carrot, peeled, halved lengthways, chopped
• 4 middle bacon rashers, trimmed, chopped
• 2 celery stalks, leaves reserved, stalks chopped
• 400g can whole peeled tomatoes
• 1 large zucchini, halved lengthways, chopped
• 1 tablespoon chicken stock powder
• 1/2 cup pearl barley, rinsed
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Heat the oil in a large saucepan over medium heat. Add onion, carrot, bacon and celery stalk. Cook for 10 minutes or until onion has softened. Add tomato, zucchini, stock powder and 6 cups cold water. Bring to the boil. Add barley. Reduce heat to low. Simmer, partially covered, for 40 minutes or until barley is tender. Chop reserved celery leaves. Stir into soup. Serve.
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1st Keep
 Nazzareno
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