German-Style Barley Soup
This centuries-old German comfort soup transforms humble pearl barley and root vegetables into a warming, soul-satisfying meal that has graced family tables for generations. Paired with crusty bread and a fresh green salad, this plant-based version of Graupensuppe delivers hearty, sustainable nourishment in just one hour.
Servings 3
Equipment
- Large pot
- Knife
- cutting board
- Spoon
- measuring cups and spoons
Ingredients
For the Barley Soup:
- 1.5 cups Pearl barley Rinsed
- 2 medium Carrots Diced
- 2 stalks Celery Diced
- 1 large Onion Chopped
- 1 cup Leeks Chopped
- 8 cups Vegetable broth Low-sodium if possible
- 1 can White beans Drained and rinsed (optional for extra protein)
Seasonings
- 1 tsp oregano
- ½ tsp paprika
- nutmeg
- salt and pepper To taste
For the Crusty Bread:
- 6 slices Crusty bread 2 per person
For the Green Salad:
- 6 cups Mixed greens 2 cups per person
- 1 cup Cherry tomatoes Halved
- 1 medium Cucumber Sliced
- 2 tbsp Olive oil For dressing
- 1 tbsp Vinegar For dressing
Instructions
Prepare the vegetables:
- Dice the carrots and celery.
- Chop the onion and leeks.
- Halve the cherry tomatoes and slice the cucumber.
Cook the soup:
- In a large pot, sauté the onion, carrots, celery, and leeks in a bit of oil until softened.
- Add the rinsed barley and vegetable broth to the pot.
- Bring to a boil, then reduce heat and let it simmer for about 30 minutes, or until the barley is tender.
- Add the seasonings (oregano, paprika, nutmeg, salt, and pepper) and the drained white beans (if using). Cook for another 10 minutes.
Prepare the salad:
- In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber.
- Drizzle with olive oil and vinegar, and toss to combine.
Serve:
- Toast the crusty bread if desired.
- Ladle the barley soup into bowls.
- Serve with a side of crusty bread and a portion of the green salad.
Notes
Serving suggestions:
- Serve the barley soup hot with a slice of crusty bread on the side.
- Garnish the soup with fresh parsley if desired.
For a cozy German-style barley soup meal, a crisp and refreshing alcoholic option would be a . Riesling, with its , complements the hearty flavors of the soup beautifully. If you prefer beer, a light lager like a Pilsner offers a clean, crisp finish that pairs well with the earthy tones of barley and vegetables. For an alcohol-free option, consider a or a . Sparkling apple cider brings a touch of sweetness and effervescence that balances the savory soup, while lemon and herb-infused water adds a refreshing and subtle flavor without overpowering the meal. Both options are easy to prepare and enhance the dining experience.
Allergens:
-
- Gluten: Present in barley and bread.
- Celery: Included in the soup ingredients.
- Sulphites: If present in the vegetable broth or any other ingredient (check labels).
Emission Hotspots:
- Shop to home transportation, if a combustion car is used
Sustainability tips:
- To avoid food waste, choose a different recipe
- Choose dried beans over canned: Dried white beans have a significantly lower carbon footprint (less processing, no metal can). Soak overnight and cook in bulk—freeze portions for future guisos.
- Compost your vegetable trimmings, turning them into nutrient-rich soil instead of landfill waste.
- Don't discard the celery leaves—they're packed with flavor and can be added directly to the soup, used as a garnish, or dried to make herb salt.
- Freeze leftovers in individual portions: This soup tastes even better the next day and freezes beautifully, reducing cooking energy per serving over time.
- Buy seasonal, local vegetables: Choose carrots, celery, onions, and leeks that are in season to minimize storage and transportation emissions.
- Walk or bike to the supermarket and farmer's market to cut transportation emissions
- Make your guinea pigs 🐹 happy with a menu of mixed greens, carrot greens, celery and cucumber.