Barley Soup

Serves 4

Ingredients

1 Onion, chopped
4 Stalks Celery, sliced
2 Carrots, cut into bite size pieces
2 Potatoes, peeled and cut into bite size pieces
6 Short Cut Bacon Pieces, cut into bite size pieces
1 Bay Leaf, dried
1 Litre Chicken Stock
3/4-1 Cup Barley
1 x Can Chickpeas, drained
Handful Fresh Spinach
Olive Oil
Himalayan Pink Salt and Freshly Cracked Black Pepper, to taste

Method

1. In a large pot, place on the stove top on a medium high heat, add olive oil, onions, bacon and celery and sauté for 2 minutes. Add the rest of the vegetables excluding the spinach and continue to sauté for another 5 minutes.
2. Then add in stock, bay leaf, chickpeas, barley and season with salt and pepper. Bring to the boil and then reduce the heat to a simmer. 
3. Simmer the soup until the barley is cooked through. Turn the heat off and stir through the spinach so it wilts in the heat of the soup.
4. Serve and enjoy.