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(German Barley Soup )


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Prep time: | Cook time: | Total time: | Yield:16 cups , Serving size: 2 cups | Calories per serving: 364 gr| Fat per serving: 11 gr | carbs per serving: 44 gr | protein per serving: 23 gr

I large pot of Soup, about 1 gallon


8 cups of water or beef or chicken stock
2 cups finely chopped beef or use hamburger even
4 strips of bacon thin sliced into thin strips
1 cup pearl barley
2 potatoes diced 1/4 inch
10 peppercorns
1 teaspoon caraway seeds (optional)
3 bay leaf
1/8 cup chopped garlic (about 5 cloves)

Suppengrün: (green soup vegetables)
1 cup chopped Leek or onion diced ( 2 Tablespoons dried onion flakes)
1 cup celery root diced ( or 2 stalks celery)
1 cup carrots diced (1 large or 2 small )

Other Vegetables
1-2 cups various other vegetables: peas, green beans, cabbage

1 cup tomato sauce, purree or another tomato product



Hand Held Immersion Blenders


1. Chop the Suppengrün or the soup vegetables

2. Chop the potatoes into 1/4 inch dice

3. Cut the bacon into thin strips

4. Gather the rest of the ingredients and have them ready.

5. Fry bacon in bottom of soup pot till fat is renedered. Add beef and cook till brown.

6. Add the vegetables and garlic. lightly saute to bring out flavor.

7. Add the stock and tomato sauce if desired and simmer for 2 -3 hours.

8. Check for seasoning with salt and pepper.

9. Add all the ingredients and simmer for 2 - 3 hours.

Serve in bowls with bread or a sandwich




Cold Canning or Jarring Soup

I have been doing this for some time now. I make a big batch of soup and I know it won't get eaten and spoil. Waste and more work
to throw it out and clean the moldy mess. This way the soup stays good for a month or more. by sealing it in a hot jar you reduce the oxygen
in the space between the lid and the soup to very little and so the lid will suck down and keep a nice tight seal.

I put a half a cup of water in a quart canning jar and heat it in the microwave to boiling. This heats the whole jar up.

Ladel the hot soup into the jar. I get the soup to a boil. I made a funnel out of the top to an apple juice plastic container.

Seal the jar with a new lid and tighten the ring well. Wait till it cools and you hear the lid pop, or you can see that the center is sucked in and you can't get the lid off with your fingers.

The soup will stay good for a long long time in the fridge. I am not sure how long but I have had it stay perfect for 2 months. We eat soup almost every day so it doesn't usually last that long. I just don't like to put soup in a container and go for it in a few days and it has mold growing on top or it tastes sour. I don't ever worry when I do it this way.


Product Links and more Recipes


KitchenAid KHB100ER Hand Blender, Empire Red



Chicken Schaschlik

Mushroom Rouladen


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Last updated December 15, 2014