Barley Vegetable Soup with Bacon
A hearty barley vegetable soup featuring fresh ingredients and bacon, a recipe from the stew category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g thick-cut bacon
- 2 Bay leaves
- 6 crushed allspice berries
- 150 g pearl barley
- 1 large kohlrabi (with green part)
- 1 stalk leek
- 2 carrots
- 1 parsley root
- 1 stalk Celery
- 2 onions
- Pepper
- a pinch cayenne pepper
- seasoning salt
- 1 bunch parsley
Instructions
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1.
Rinse the bacon and bring about 1½ l of water to a boil. Add the bay leaf and allspice berries, then simmer gently for one hour.
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2.
Place the barley in cold water, cook for 5 minutes, strain through a sieve, rinse briefly with cold water, add to the bacon broth and continue cooking.
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3.
Clean the vegetables, peel as needed, and dice everything.
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4.
About 30 minutes before the end of cooking, add the diced vegetables (except leek) to the meat and barley. Add the leek 10 minutes before the end. Remove the meat from the soup, cut into small pieces, and return it to the pot. Season with salt, pepper, cayenne pepper, and seasoning salt, garnish with parsley, and serve.
