|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 65g||24%|
|Dietary Fiber 10g||37%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This German barley soup (graupensuppe eintopf) recipe is such a comfort food, especially when served the German way. This classic soup is amped up with bacon and vegetables to lend flavor to whole-grain barley. This would be considered an eintopf, or one-pot meal.
The traditional suppengrün mixture (mirepoix) of leek, celery root, and carrot, plus potatoes and bacon give substance to an already hearty dish. Truly, this barley soup recipe is a meal in itself and there is 1 full serving of vegetables in each portion.
See the Note, below, for instructions on making this soup in a slow cooker.
Makes 4 servings of German Barley Soup
- 1 onion (small dice)
- 1 clove garlic (minced)
- 1 leek (small dice)
- 1 cup chopped celery root or 2 stalks Pascal celery (small dice)
- 2 carrots (peeled and cut into 1/2-inch cubes or sliced 1/8 inch thick)
- 1 medium potato (peeled and cut into 1/2-inch cubes)
- 4 ounces bacon or Bauchspeck
- 8 cups water or broth (beef or vegetable)
- 1 whole bay leaf
- 1 cup pearled barley (rinsed)
- 3 sprigs parsley
- Salt and pepper to taste
Clean and chop all vegetables small. Potato should be cut into 1/2-inch cubes and carrot should be cut the same way or into 1/8-inch-thick slices.
Cut the bacon into thin strips. If you are using Bauchspeck, cut it into strips about 1/4x1/4x1-inch long. Remove any bones from the Speck.
Heat a 4-quart pan and brown the bacon or Speck in it. Remove the bacon from the pan.
Start to brown the onion in the bacon grease, then add the garlic, leek, celery root or celery and carrot. Sauté these vegetables for several minutes, until they start to wilt and pick up some color.
Add the water or broth, the bay leaf, and rinsed the barley. Lay the cleaned parsley sprigs on top (to be removed at the end of cooking time).
Bring to a boil, then reduce heat and simmer for 1 to 1 1/2 hours. The potatoes will start to fall apart and the barley should be soft and thicken the soup.
Add salt and pepper to taste. Remember, you are starting with salty bacon and perhaps broth, so season accordingly.
Note: You also can make this in a slow cooker. Brown the bacon, onion, and garlic, then place all the ingredients in a 4-quart slow cooker (should be at least 1/2 full) and cook on high for 4 to 6 hours.