Barley Soup With Potatoes and Carrots

READY IN: 1hr 15mins
Recipe by Dona England

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.

Top Review by phartzba

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.

Ingredients Nutrition


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

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