Root Vegetable and Barley Soup

Root Vegetable and Barley Soup

You can never have enough warming soups in your repertoire. No bacon? Add some cooked sliced sausage to this Root Vegetable and Barley Soup. Either way, this is a satisfying and comforting way to reward yourself at the end of a chilly day.


5 slices, quality thick-cut bacon, cut into ½-inch strips
1 medium onion, diced
2 garlic cloves, minced
1 cup pearl barley, picked over, rinsed and drained
8 cups reduced-sodium organic chicken or vegetable broth
1 medium carrot, peeled, diced
1 stalk celery, diced
1 leek, washed, sliced
1 medium turnip, peeled and cut into ½-inch dice
1 medium Yukon Gold potato, peeled and cut into ½-inch dice
1 cup water
2 teaspoons lemon juice
¼ teaspoon ground nutmeg
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
⅓ cup fresh parsley, minced


In a heavy soup pot over medium heat, cook the bacon until crisp. Transfer to a paper-towel lined plate, set aside. Add the onions to the bacon fat and cook until soft (should you have more than 1 Tbls. drain off extra). Stir in the garlic and barley, stirring constantly until fragrant. Add the broth, carrots, celery, leeks, turnips, potatoes and 1 cup water. Bring to a simmer and cook covered, stirring occasionally, until the barley and vegetables are tender, about 35 minutes. Add the lemon juice and season with nutmeg, salt and pepper.

Divide the warm soup among bowls. Garnish with the crumbled bacon and a sprinkle of parsley. Serve immediately.

serves 6


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