Bacon, Pearl Barley and Cabbage Broth

Bacon, Pearl Barley and Cabbage Broth

Bacon, Pearl Barley and Cabbage Broth


Course Appetizer, Broth, Brunch, Lunch, Main Course
Diet Child Friendly, Dairy Free, Gluten Free, Gut health, Sugar free
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes


  • 200 g pre-cooked pearl barley
  • 100 g cooked bacon or ham joint diced small (leftovers are fine)
  • 1 ½ tbsp olive oil
  • 20 g garlic finely chopped (2 large cloves)
  • 100 g butter
  • 250 g onion finely diced (1 large onion)
  • 100 g leek finely diced (1 large leek)
  • 50 g celery 1 small stick
  • 200 g carrot 1 large carrot
  • 400 g potatoes peeled and diced small
  • 1.5 - 2 litre leftover bacon stock or homemade chicken stock or 2 chicken stock cubes
  • 15 g thyme 1 small bunch, tied with twine
  • 2 small bay leaves
  • 100 g cabbage leaves finely shredded
  • 20 g parsley finely chopped
  • Seasoning


  • Place a heavy-bottomed saucepan over medium heat, add oil followed by the garlic, gently cook for 1 minute. Add butter and melt. Stir in onion, leek, celery and carrot, gently cook for 10-15 minutes. Add potato and cook for 5 minutes more, stirring gently.
  • Add stock, bay leaf and thyme, securing end of twine around the saucepan handle. Gently simmer for 40 minutes until vegetables break easily. Lightly pulse the soup with a hand blender, half blending the soup.
  • Place soup back on heat and add cooked pearl barley, bacon and cabbage to the pot. Simmer for 10-15 minutes until cabbage is tender.
  • Stir in parsley and season to taste. Serve with crusty sourdough bread or homemade brown bread.

Maggie's Tips

  • This soup freezes really well, so make a double batch
  • Gluten free: omit pearl barley completely - use cooked lentils or quinoa instead.

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