Italian Slopes Pearl Barley Soup
Preparation time
Cooking time
Total time
A nutritious and easy soup to enjoy and reminise about being on top of a mountain in a ski resort, sitting in a chalet restaurant and eating this hearty soup.
Recipe type: Soups
Cuisine: Italian
Servings: 8
  • 4 tablespoons olive oil
  • 2 onion, finely diced
  • 4 carrot, peeled and diced
  • 1 pepper diced (red, green or yellow)
  • 4 celery stalks, diced
  • 2 medium potatoes peeled and cubed into 2cm x 2cm
  • 250g of pearl barley rinsed
  • Stock of your choosing beef, chicken or vegetable to cover the ingredients by ⅔rd
  • 2 bay leaves
  • 1 sprig of rosemary
  • 10g parsley chopped stalks and leaves
  • To Serve
  • Grated Parmesan
  • Crispy Pancetta See note
  • Black Pepper
  1. In a large pot or pressure cooker, heat the oil and fry the onions, celery, pepper, rosemary and bayleaf until the onions are translucent.
  2. Add the pearl barley and stir until the grains are coated in the olive oil.
  3. Add the carrots, potatoes, parsley and stock.
  4. Simmer or pressure cook until the barley is cooked through 35 minutes in the pressure cooker and around 1 hour 15 minutes on the stove top, depending on your brand of pearl barley.
  5. Season with cracked black pepper, crispy pancetta and grated parmesan cheese
Sal: use a stock or cubes that are low in salt if you are planning to add pancetta or parmesan cheese to the soup.

Use a vegan stock.

With Pancetta
Add 80g or as much as you would enjoy of pancetta, fry at the beginning of the cooking process or to make one pot for a family with different eating requirements, cook the pancetta separately and garnish each bowl separately.
Recipe by Marissa's Recipes & Ideas at