Oma's Barley Soup Recipe ❤️
➤ by Oma Gerhild Fulson
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This easy Barley Soup recipe, aka Graupensuppe, is a German staple. Easy to make and so tasty. It's great for those cool autumn days and especially warming on cold winter days.
This soup is a "stick-to-your-ribs" satisfying comfort food! This grain is high in fiber and protein. It has a chewy texture and nutty taste, similar to brown rice.
Use this soup recipe to learn how to cook barley. It really is easy.
For the soup pictured above, I added about one pound of cubed raw chicken breast to the bacon. Then I cooked it
together for about 5 minutes.
After that, I continued with the recipe. I used
chicken bouillon cubes and even added a bit of curry powder. This addition turned a normal barley recipe into something WUNDERBAR !
What makes these soups so wunderbar? They bring back such wonderful memories of my Mutti's kitchen. So, of course, I had to write my own soup e-cookbook to share with my grandchildren. I know you'll LOVE it, too!
There are 84 full-color pages filled with step-by-step instructions and hints. Take a quick peek ...
Sharing these soup recipes from my Mutti and Oma to my own young grandchildren ... that's such a delicious way to pass on our German heritage :)
the quantities of vegetables as a rough guide. Add extra if you wish.
Add other vegetables that are lurking in your fridge -- cauliflower, potatoes, and even green beans are great additions.
For the broth, use bouillon cubes; vegetable is traditional. Using a chicken or beef broth works great as well. Be creative! It's fun making your very own easy soup recipes. Use this one as a base.
Oma's German Barley Soup Recipe
- 1 onion, diced
- 1 - 2 tbsp oil
- 8 oz lean bacon, diced
- 8 oz pearl barley
- 2½ quarts broth
- 2 carrots, sliced
- 1 celery stalk, diced
- 1 clove garlic, crushed
- 1 leek, sliced
- pinch ground caraway seeds (optional)
- salt and pepper to taste
- Heat oil in a large pot. Add onion and cook until translucent. Add bacon and continue cooking for about 1 minute.
- Add pearl barley and broth. Stir and bring to boil.
- Add carrots and celery. Bring to boil and simmer, covered, about 20 minutes.
- Add garlic and leeks. Simmer another 20 minutes until everything is tender. (The barley should still have a bit of "bite".)
- Season with caraway (optional) and salt and pepper.
- Add some cubed meat, such as raw chicken breast, or perhaps some pork or beef, to the bacon as you're cooking it. Brown it a bit for about 5 minutes and continue with the recipe.
- Season with a bit of curry powder if you've added chicken.
Want nutritional information? Copy and paste the above ingredient list and the number of servings into Calorie Count for an approximate calculation.
Need help doing conversions between cups and grams, etc.? Use this site to give you all the different conversions for the different types of ingredients.
Leave a comment about this recipe or ask a question?
Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods.
I pop in all the time as well, to chat and to answer questions.
Meet with us around Oma's table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.
Have Oma by your side ... helping you
* * * * *
Want nutritional information for a recipe?
Copy and paste the ingredient list and the number of servings into Calorie Count.
It will give you an approximate calculation.
Need help doing conversions
between cups and grams or any such thing?
Use this site to give you all the different conversions for the different types of ingredients.
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My mother always made the Thuringer dumplings with raw potatoes. But it was soo much work and as well they are very heavy in your stomach. I started making
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Words to the Wise
"People may be pure in their own eyes, but the Lord examines their motives."
Proverbs 16:2 (NLT)
Oma's German Barley Soup Recipe❤️
By Oma Gerhild Fulson
This easy Barley Soup recipe (Graupensuppe) is a German staple. Easy to make and so tasty. It's especially warming on cold winter days. The ultimate 'stick-to-your-ribs comfort food.
Yield: 8 servings
8 oz bacon,
8 oz barley,
For the full recipe, scroll up ...