Irish Bacon and Cabbage Soup

Shopping list

• 200 g smoked bacon lardons

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• 1 piece onion — peeled and diced

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• 2 piece carrots — peeled and sliced

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• 300 g green cabbage — shredded

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• 60 g pearl barley — rinsed

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• 1 l chicken stock — nut-free; check label

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• 2 sprig fresh thyme

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• 1 pinch black pepper — to taste

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Step by step

1. 1

   Heat a large heavy-based saucepan over medium-high heat. Add the bacon lardons and cook, stirring occasionally, until the fat has rendered and the bacon is golden, about 5 minutes.

2. 2

   Add the diced onion and cook for 3– 4 minutes, stirring, until softened.

3. 3

   Stir in the sliced carrots and pearl barley. Cook for another 2 minutes to coat the grains in the bacon fat.

4. 4

   Pour in the chicken stock, add the thyme sprigs and bring to the boil. Reduce the heat to a gentle simmer, cover and cook for 30 minutes, stirring occasionally.

5. 5

   Add the shredded cabbage and simmer uncovered for a further 10– 12 minutes, until the cabbage is tender and the barley is soft but still has a little bite.

6. 6

   Season with freshly ground black pepper to taste. Remove the thyme sprigs before serving.

7. 7

   Ladle into warmed bowls and serve with thick slices of soda bread on the side.