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    You are in: Home / Recipes / Barley Soup With Potatoes and Carrots Recipe
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    Barley Soup With Potatoes and Carrots

    Barley Soup With Potatoes and Carrots. Photo by Dona England

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Dona England's Note:

    From the "Good and Garlicky Thick and Hearty Soup-Satisfying More than Minestrone Italian Soup Cookbook". I found this recipe on the Fine Cooking site and immediately bought the cookbook. My favorite soup.

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    Units: US | Metric


    1. 1
      Bring the broth to a boil in a large soup pot over medium-high heat.
    2. 2
      Stir in the barley, 1/4 cup at a time.
    3. 3
      Reduce the heat to a very slow but steady simmer.
    4. 4
      Cover and cook until the barley is almost tender, about 30 minutes.
    5. 5
      Heat the oil and butter in a medium size skillet over med-high heat.
    6. 6
      Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
    7. 7
      Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
    8. 8
      Add the potatoes and carrots and cook until tender, about 30 minutes.
    9. 9
      Season with salt and pepper.
    10. 10
      Serve in warmed bowls with a sprinkling of grated parmesan.

    Ratings & Reviews:

    • on July 11, 2006


      I needed to make this vegetarian so I substituted vegi broth for chicken broth, tripled the carrots and celery amounts, and added 1/2 of a small Savoy cabbage sliced thin. I used dried rosemary and marjoram. It became thick, almost a vegetable stew. My family loved it! It was very easy to make and made great left overs for the next day.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Barley Soup With Potatoes and Carrots

    Serving Size: 1 (437 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 500.9
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 7.0 g
    Cholesterol 26.0 mg
    Sodium 3363.3 mg
    Total Carbohydrate 52.1 g
    Dietary Fiber 8.6 g
    Sugars 5.2 g
    Protein 31.7 g

    The following items or measurements are not included:

    fresh marjoram

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