vegetable barley soup

You’ll need
1 large carrot, peeled, halved lengthways, chopped
1 tablespoon olive oil
1 medium brown onion, chopped
1/2 cup pearl barley, rinsed
2 celery stalks, leaves reserved, stalks chopped
400g can whole peeled tomatoes
1 large zucchini, halved lengthways, chopped
1 tablespoon Massel chicken style stock powder
4 middle bacon rashers, trimmed, chopped

How to make it

Heat 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.