One of our Saturday night traditions here at The Madhouse is cooking up a big pan of homemade soup. We have a few loose recipes that we tend to alternate - vegetable, French onion, bacon and lentil, pea & bacon and Mexican spicy bean soup being the most common - but it's always a case of throwing in whatever is in the fridge looking unloved !
A couple of months ago, I won a selection of products from Crazy Jack Organic, including a bag of their Soup Mix. It's a blend of Pearl Barley, Yellow and Green Split Peas, Red and Green Lentils and Barley Flakes and the packaging says to throw in a couple of handfuls half an hour before the end of cooking time. I decided to add some to our regular soup and see how it came out. Well, to be honest, taste-wise, we couldn't really tell any difference much, but it certainly bulks it out and adds a lot of extra fibre.
Vegetable, Bacon & Barley Soup
1 pack of bacon lardons
1 clove of garlic
½ bag Crazy Jacks Soup Mix
a good squeeze of New Covent Garden Roasted Moroccan Souper Booster (you could just use chicken stock and spices to taste)
Fry the bacon, onions and garlic.
Add the peeled, chopped vegetables.
Add water to just cover and put on to boil. Simmer for 10 minutes then add the Moroccan stock and the Soup Mix.
Leave to simmer for half an hour and serve with crusty bread, smothered in butter (or not, if you're watching your waistline!)