Trentino barley soup
Published on 3 April 2026
Favourites stay in this browser only. Sign in to save them to your account.
A typical recipe from Trentino-Alto Adige: thick, flavourful and comforting, with the distinctive flavour of speck. A very easy recipe.
INGREDIENTS SERVES 6
Do I have all the ingredients?
Ingredients
You selected 0 entries out of 10 awaiting review
10 entries remain unselected in the list awaiting review
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
Introductory photographs from the original
0 steps completed out of 9
- Step 1 of 9
I wash the barley thoroughly, changing the water several times.
- Step 2 of 9
I peel and wash the vegetables.
- Step 3 of 9
I cut them into small cubes.
- Step 4 of 9
I use a wide saucepan because barley expands a lot during cooking. I add and melt the butter, and heat the vegetable stock.
- Step 5 of 9
I cut the speck into strips.
- Step 6 of 9
I add the vegetables and fry gently.
- Step 7 of 9
I add the barley and speck.
- Step 8 of 9
I pour in enough hot stock to cover.
- Step 9 of 9
I cook for about 40 minutes, or follow the packet instructions, stirring occasionally and adding more stock if needed. Once cooked it should still be quite a thick soup, but keep some stock aside because you will need to add it if you do not eat it straight away. It is delicious the next day too.
Original source: https://incucinaconlilly.com/2026/04/03/zuppa-di-orzo-trentina/