Barley and Bacon Soup

• 3 tablespoons olive oil
• 8 slices smoked back bacon, trimmed of fat and diced
• 2 onions, finely chopped
• 2 garlic cloves, finely diced
• 4 stalks celery, finely diced
• 2 carrots, peeled and finely diced
• 500 g sweet potatoes, cut into in chunks
• 300 g fresh green beans or 300 g frozen green beans, sliced
• 1700 ml hot chicken stock or 1700 ml vegetable stock
• 60 g pearl barley
• 1 pinch salt
• 1 pinch fresh ground black pepper

1. Heat the olive oil in a large saucepan over medium heat and fry the bacon for three minutes until lightly coloured.
2. Add the onion, garlic, celery and carrot and reduce heat slightly.
3. Sautee gently, stirring occasionally, for about five minutes.
4. Mix in all the sweet potatoes and green beans, raise the heat slightly, and cook for another five minutes, stirring regularly.
5. Add the stock, bring to the boil, and mix in the barley.
6. Simmer briskly for 20 minutes or until the barley is plump and tender.
7. Adjust the seasoning to taste.

olive oil, back bacon, onions, garlic, stalks celery, carrots, fresh green beans, chicken, pearl barley, salt, fresh ground black pepper

Taken from www.food.com/recipe/barley-and-bacon-soup-523811 (may not work)