Barley Soup Recipe
Barley Soup
Flavors of Switzerland
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: About 2 hours
Difficulty: Easy
Chef's Note

A warming soup for a winter day.


For 4 servings
- 60 g (2 oz.) pearl Barley
- 1/2 stalk celery
- 2 carrots
- 2 potatoes
- 1/2 white cabbage (optional)
- 1 leek
- 2 tbsp. oil or butter
- 1 meaty ham bone
- 300 g (10 oz.) ham
- Salt and freshly ground pepper
The night before
Wash the barley and leave it to soak overnight.

On the day of cooking 

  1. Peel the carrots and potatoes and dice them; remove the strings from the celery and dice it;
  2. remove the large ribs from the cabbage and slice it into strips; 
  3. clean the leek; remove half the green part; cut into rounds; 
  4. sauté the celery, carrots and cabbage in a little oil or butter in a pot; 
  5. add the barley, leek, potato and ham bone and cover with water; 
  6. 30 minutes before serving add the ham; 
  7. season with salt and pepper (be sparing with salt because of the ham); add the cream at the last moment, if desired.
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