Swiss Graubünden Barley Soup

Prep Time
Cook Time
1d 4m
Ready In

"The most famous soup of the canton of Graubünden is known and liked far beyond borders.In each one of the 150 Graubünden valleys, it is prepared a little differently. However, it always contains barley, which has been soaked the night before, as well as many vegetables, and smoked meat. Whichever the variant may be, this rich hotpot sure tastes good and fills the stomach. can make this vegan if wanted and i think it could go into the slow cooker"

Original is 6 servings


  • Serving Size: 1 (666.6 g)
  • Calories 670
  • Total Fat - 39.3 g
  • Saturated Fat - 12.9 g
  • Cholesterol - 934.2 mg
  • Sodium - 1784.9 mg
  • Total Carbohydrate - 42.8 g
  • Dietary Fiber - 5.3 g
  • Sugars - 10.5 g
  • Protein - 36.6 g
  • Calcium - 455.6 mg
  • Iron - 20.7 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 2 mg

Step by Step Method

Step 1

Soak the barley and beans separately in large bowls of water for a minimum of 6 hours, overnight works.

Step 2

Sauté the onion,potato,mushrooms leek, carrots and celery in a soup pot with olive oil, over medium heat, until lightly soften & translucent. Add in the garlic and sauté for 5 more minutes.

Step 3

Drain the soaking beans & barley well.

Step 4

Add the ham hocks if wanted beans, barley, liquid smoke and bay leaves to the soup pot. Be wary of the liquid smoke, a little goes a long way, a few drops is all I care for.

Step 5

Pour in the stock and water and bring to boil for 5 minutes, then simmer over medium-medium low heat for about 2 hours. Stir from time to time to prevent sticking. Add more water or broth if you feel it is getting to thick, but basically it can be left to simmer away.

Step 6

Once the beans & barley are cooked thru, season to taste with salt and pepper.

Step 7

Garnish with some chives.

Step 8

If you want to include the traditional egg yolk/cream mixture - beat 2 yolks with about 1/3 cup of cream. When ready to serve, put 2 tbsp of this mixture into each of your empty soup bowls, then add the hot barley soup in and mix well.


No special items needed.

2 Reviews


Great hearty soup. Lots of flavor. I used ham hocks and some cooked diced ham for more meat. I aslo used a large russet. 1/2 cup of potato didn't seem like enough.


review by:
(4 Aug 2015)


This was a super tasty soup that makes a LOT and is quite hearty, too. Because I am lazy (and it's the middle of summer, and I want to minimize time is front of the stove), I cheated a little. I started off with step 2. For step 3, I added a 15 oz. can of cannelloni beans (drained and rinsed) and 1 cup of quick-cooking barley and proceeded as directed. I used diced ham in place of the ham hocks and about 2 drops of liquid smoke. I followed the rest of the recipe as directed. Like I said, it makes a LOT and has a surprisingly mellow flavor. I think this would certainly be great in the middle of winter, though! Thanks for sharing. Made for Culinary Quest 2015 by a Toasted Tourist.


review by:
(30 Jul 2015)

You'll Also Love