Low Sodium Gerstensuppe (Swiss Barley Soup)

Discover the comforting flavors of Low Sodium Gerstensuppe, a traditional Swiss barley soup that's as heartwarming as it is wholesome. Packed with nutrient-rich ingredients like pearled barley, hearty russet potato, and a medley of fresh vegetables including carrots, celery, and leeks, this recipe delivers a savory depth without relying on excessive salt. Simmered in low-sodium vegetable broth and infused with aromatic herbs like bay leaf and thyme, this soup achieves the perfect balance of earthy and herby flavors. With a cooking time of just over an hour, it's an ideal choice for a cozy family dinner or meal prep for the week. Garnished with vibrant fresh parsley, this Swiss classic is both nutritious and satisfying while remaining mindful of sodium intake. Perfect for those seeking flavorful, health-conscious comfort food!

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 cup Pearled Barley
• 2 tablespoons Olive Oil
• 1 medium Onion, chopped
• 2 medium Carrot, diced
• 2 stalks Celery Stalks, diced
• 1 medium Leek, white and light green parts sliced
• 2 cloves Garlic Cloves, minced
• 1 large Russet Potato, peeled and diced
• 8 cups Low Sodium Vegetable Broth
• 1 leaf Bay Leaf
• 1 teaspoon Dried Thyme
• 0.5 teaspoon Ground Black Pepper
• 0.25 cup Fresh Parsley, chopped for garnish

Directions

Step 1

Rinse the pearled barley under cold water to remove any dust or debris.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the chopped onion and sauté for about 3 minutes until it becomes translucent.

Step 4

Stir in the diced carrots, celery, and sliced leek. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Add the minced garlic and cook for an additional minute until fragrant.

Step 6

Add the diced potato to the pot and stir to coat with the oil and vegetables.

Step 7

Pour in the low sodium vegetable broth, adding the rinsed barley, bay leaf, and dried thyme.

Step 8

Increase the heat to bring the mixture to a boil, then reduce the heat to low and cover the pot.

Step 9

Simmer the soup for 45 to 50 minutes, or until the barley and vegetables are tender.

Step 10

Season with ground black pepper. Taste the soup and adjust the seasoning if necessary, keeping in mind the low-sodium content.

Step 11

Remove the bay leaf before serving.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley.

Step 13

Serve warm and enjoy!

Nutrition Facts

Serving size	(2887.9g)

Amount per serving	% Daily Value*
Calories	1462.8

Total Fat 32.0g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1318.4mg	0%
Total Carbohydrate 268.0g	0%
Dietary Fiber 45.9g	0%
Total Sugars 26.4g
Protein 39.6g	0%

Vitamin D 0IU	0%
Calcium 410.4mg	0%
Iron 15.5mg	0%
Potassium 4826.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 19.0%

Protein: 10.4%

Carbs: 70.6%