Hearty barley soup

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the broth, peel and halve or quarter the onions. Clean and wash 1 stick of leek and cut it into large pieces. Peel and wash the parsley roots and half of the celery and cut into large pieces.

2. 2

   Peel, wash and quarter 2 carrots. Wash the leg slice and ham bone and put them in a large pot with a lid.

3. 3

   Add prepared vegetables, spices and 1 teaspoon salt to the meat. Pour on approx. 3 l water and bring to the boil covered. Simmer with slightly opened lid for about 1 3⁄4 hours. Skim the foam several times.

4. 4

   Meanwhile clean and wash 1 stick of leek and cut it into fine rings. Peel, wash and slice 3 carrots. Peel, wash and finely dice the potatoes and remaining celery.

5. 5

   Remove meat and bones from the broth. Pour broth through a sieve into a pot and bring to the boil again. Add the barley and simmer covered for about 15 minutes. Add the prepared vegetables and potatoes, bring to the boil again and simmer covered for about 15 minutes.

6. 6

   In the meantime, remove the meat from the bone and dice or tear it up. Wash parsley, shake dry and chop finely. Add meat to the soup and heat briefly. Season with salt and pepper and sprinkle with parsley.

Nutrition Facts

KCAL
370 kcal

CARBS
47 g

FATS
11 g

PROTEINS
18 g