For better taste use homemade bullion.

More photos on flickr.

- homemade chicken bullion / stock: 500 ml
- pearled barley: 100 g
- potatoes: 200 g
- smoked belly bacon: 100 g
- dried onion flakes: 1 tbsp
- salt and pepper

Option A: smoked bacon replacement
- raw pork jowl/bacon (instead of smoked bacon)
- fresh onion (instead of dried)
- sausage

Option B: more vegs
- frozen vegs (beans, peas, carrots, brussels sprouts, broccoli, cauliflower): 200 g
- less (half) pearled barley
- spices: curry, sweet paprika

1. Peel and cut potatoes and add them to bullion. Bring it to boil.
2. Cut bacon into cubes and add them to soup.
3. Add onion flakes to soup.
4. After about 15 minutes rinse barley and add it.
5. After another at least 15 minutes potatoes should be tender and the barley should absorb a lot of the liquid. The soup is ready when the soup isn't clear any more.

For Option A:
At the beginning, cut meat, slice onion and sausage and fry them.
Then continue according to standard instructions.

For Option B:
Add vegs and spices together with potatoes.

Options can be joined.