This recipe encourages rustic cuts of vegetables, in fact the more rustic the better. This soup is perfect for the winter months and very simple to prepare.
It does require you to work a day in advance, but that is merely soaking the beans and pearl barley. The trick with this recipe is to be adding the appropriate vegetable at the right time, so as not to overcook them. Soups will only get better the longer you leave them (within reason), so best enjoyed the day after it is made.
30g dry pearl barley
30g dry kidney or cannellini beans
Soak the beans and barley in separate bowls, and leave overnight, then strain.
3 rashers of bacon, roughly chopped
1 onion, roughly chopped
3 cloves of garlic, minced
1 carrot, roughly chopped