Bacon and Pearl Barley Soup


  • 200g DON Crafted Cuts Double Smoked Bacon chopped
  • 1 tbsp extra virgin olive oil
  • 1 onion, chopped
  • 1 carrot, chopped
  • 1 celery stick, chopped
  • 2 garlic cloves, chopped
  • 1 medium zucchini, cubed
  • 1 fresh bay leaf
  • ¼ cup pearl barley, washed in cold water and drained
  • 1L chicken stock, plus water if needed to cover
  • 1 cup frozen baby green peas
  • 1 small handful each of parsley and dill, chopped
  • Sour cream, to serve
  • Salt and pepper
  • Sour cream, to serve

Bacon and Pearl Barley Soup


Recipe by: Justine Schofield



  1. In a pot on medium-high heat, add oil, 1-2 slices of chopped bacon, onion and garlic and cook for 5 minutes. Add remaining vegetables, bay leaf and cook for a further minute until aromatic.
  2. Add in the pearl barley and stock. Stir and bring to a boil and season with salt and pepper. Lower the heat and simmer for 30 - 35 minutes until barley is cooked.
  3. For the last 5 minutes of cooking, add in the green peas. Add in more stock, if needed.
  4. While the soup is cooking, fry the remaining bacon in a large pan until crisp on both sides. Drain on some paper towel and cut into pieces.