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Kiddley broth

From The People's Cookbook
A hearty vegetable and bacon soup that Stuart Hutchings cooks to warm him up in winter

Kiddley broth

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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Serves: 8

Prep: 10 min
Cook: 4 hrs

Ingredients
450g Bacon, cubed
450g Potatoes, chopped
450g Carrots, chopped
450g Parsnips, chopped
1 turnip, chopped
450g Onions, chopped
450g Leeks, chopped
450g Mushrooms, chopped
1 small Cabbage, chopped
75g pearl barley
75g split peas
50g oatmeal, to thicken
vegetable stock cube, optional