Slow Cooker Barley and Bacon Soup
This barley and bacon soup is the ultimate comfort food for winter days. The slow cooker does all the work while the flavors develop slowly. Pearl barley swells and becomes tender, absorbing the aromas of crispy bacon and aromatic herbs.
Served with crusty bread, this soup makes a complete and nourishing meal for the whole family.
Instructions
Cook the bacon
Cut the bacon into small pieces. In a skillet with a little water at the bottom, cook the bacon until crispy. Drain on paper towels.
Assemble the soup
Add all ingredients to the slow cooker: crispy bacon, diced tomatoes, broth, chickpeas, corn, barley, garlic, parsley, basil, salt and pepper. Mix well.
Slow cook
Set the slow cooker to medium heat and cook for 6 hours. Stir every hour to prevent the barley from sticking.
Finish cooking
Once the barley has swelled and softened, reduce the slow cooker temperature to low to keep warm until serving. Adjust seasoning if needed.
To Conclude
This comforting soup is perfect for weeknight meals. Start it in the morning and come home to a house that smells amazing!
Our Tips
Chef's tips for making this recipe
The secret to great barley soup: Pearl barley is the key to this recipe. It becomes creamy while maintaining a slight texture that adds body to the soup. Stir regularly to prevent it from sticking to the bottom.
Bacon tip: Cooking bacon with a little water in the bottom of the pan produces perfectly crispy bacon without splattering. The water evaporates while the fat slowly renders.
Storage: This soup keeps 4-5 days in the refrigerator and freezes very well for up to 3 months. The barley will thicken the soup as it sits - add a little broth when reheating.
Frequently Asked Questions
3 questions about this recipe
Absolutely! This soup is also delicious without bacon if you're not a fan. You can add a little olive oil for richness.
