Kiddley Broth

A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter
Kiddley Broth
  • Rating:
  • Serves: 8
  • Cook Time:
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

  • 450 g bacon, cubed
  • 450 g potatoes, chopped
  • 450 g carrots, chopped
  • 450 g parsnips, chopped
  • 1 turnip, chopped
  • 450 g onions, chopped
  • 450 g leeks, chopped
  • 450 g mushrooms, chopped
  • 1 small cabbage, chopped
  • 75 g pearl barley
  • 75 g split peas
  • 50 g oatmeal, to thicken
  • vegetable stock cube, optional

Method

1. Heat a non-stick frying pan and dry fry the bacon until cooked through.

2. Put the bacon into a large pan with all the remaining ingredients. Cover with water and bring to the boil. Reduce the heat and simmer very gently for about 4 hours until the vegetables are tender and the soup has thickened. Top up with more boiling water if necessary. Season.

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