It’s easy, delicious and inexpensive to make. While there are hundreds of variations of this traditional recipe, it’s hard to improve on this version’s savory and comforting goodness.
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.