Alto adige barley and vegetable soup

Preparation time:40 mins.


A unique tasting recipe thanks to Well Bouillon


  • 250g pearl barley
  • 1 carrot
  • 3 sticks of celery
  • 1 white onion
  • 200g smoked pork loin on the bone
  • Water
  • Well Granulated Bouillon Vegetable (or Organic Vegetable or Spring Vegetable)
  • Finely chopped chives
  • Fresh chopped parsley
  • 1 bay leaf
  • Salt and pepper
  • 50 ml extra virgin olive oil


Peel and chop the onion Peel the carrot, wash the celery and dice both into very small cubes. Also cut the meat in the same small cubes, keeping the bone aside.
In a medium high saucepan, sweat the vegetables and bay leaf with the meat in half the oil, add the barley and toast for a few minutes. Add the water, the bone, Well Granulated Bouillon N.2 Vegetable, the salt and a grinding of pepper. Bring to the boil and leave to simmer for about 30 minutes.
Turn the heat off. Remove the bone and bay leaf. Season with parsley, chives and the other half of the oil. Serve immediately.