I lived in this canton in Switzerland for about 18 months and I came across this sort of hearty bean & barley soup often. The traditional version uses smoky bacon, eggs & cream. I have made it vegan, you could still use the egg & cream if you wish. Or mix in any vegan creamer or Tofutti style sour cream. Serving size is approximate. Most of the cooking time is inactive, leaving the soup to simmer for a few hours, and does not include soaking the beans & barley ahead of time.