Pearl barley soup
Thickened by the barley, seasoned by the bacon — a spoonful of childhood.
- Time
- 1 h
- Effort:
- easy
- Season
- autumn, winter
- classic
- budget
- batch-cook
- freezes well
- one pot
- hearty
Ingredients for 4 portions
200 gpearl barley
300 gpotatoes
2carrots
1leek
100 gceleriac
1onions
100 gstreaky bacon
1½ lvegetable stock (instant)
½ bunchparsley
to tastesalt
to tastepepper
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Celery
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 359 kcal |
|---|---|
| Protein | 14.2 g |
| Fat | 8.1 g |
| Carbohydrates | 53.9 g |
| of which sugar | 9.9 g |
| Fibre | 7.1 g |
| Salt | 3.7 g |
Not counted because listed without a quantity: salt, pepper.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Rinse the barley in a sieve under cold water.
- 2
Render the bacon, sweat the onion in the fat, add the vegetables and barley, pour in the stock.
- 3
Simmer for 40 minutes, adding the diced potatoes after 20.
- 4
Season, parsley on top — the soup thickens as it stands; thin with stock if needed.