German Graupensuppe - Barley Sausage & Vegetable Soup

Heat a large Dutch oven or pot on medium-high heat. Add the butter and bacon and fry to render most of its fat, but bacon is still soft and not crispy. Remove some of the fat if necessary - you should have about 2-3 tablespoons left in the pot.

Lower the heat to medium, add the onions and sliced sausage and cook until onions are translucent and the sausage and bacon are browned.

Add the leeks, carrots, celery, and potatoes; sauté until softened, about 5 minutes - season with salt, pepper, oregano, paprika, and nutmeg.

Pour in the broth, add barley and bay leaf, then bring to a boil; lower the heat and cook for 20-30 minutes or until barley and potatoes are cooked.

Garnish with fresh parsley if desired and serve hot.

Equipment Needed

Dietary

Allergens