Graubünden Barley Soup (Veg*n)

READY IN: 3hrs 30mins


  • 1
    large onion, finely chopped
  • 3
    carrots, finely chopped
  • 1
    leek, finely chopped and rinsed well (white & tender green parts)
  • 1
    stalk celery, finely chopped
  • 2
    garlic cloves, minced
  • 2
    tablespoons olive oil
  • 12
    cup barley, soaked and drained (about 100g)
  • 12
    cup dried cannellini beans (about 100g)
  • 5
    cups vegetable stock
  • 3
    cups water
  • plain soy coffee creamer (about 1/2 cup) (optional)
  • chives, finely sliced (fresh or dried )


  • Soak the barley and beans separately in large bowls of water for a minimum of 6 hours, overnight works.
  • Sauté the onion, 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.
  • Drain the soaking beans & barley well.
  • Add the 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.
  • Pour in the vegetable stock and water and bring to boil for 5 mins, 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.
  • Once the beans & barley are cooked thru, season to taste with salt and pepper.
  • Prior to serving, gently mix in about a tbsp of soy creamer per bowl. Garnish with some chives.
  • 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.