Prep 15 mins
Cook 50 mins
Wonderful fall weather soup! We have it for supper with bread and butter and we're stuffed! Leftovers freeze well, just add about a cup of broth when you reheat it.
- 1 cup onion, chopped
- 3 cloves garlic, minced
- 3 cups potatoes, peeled and diced
- 2 carrots, large ones,sliced
- 2 bay leaves
- 3⁄4 cup barley
- 8 cups instant chicken broth (like OXO)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon thyme
- 1⁄2 teaspoon marjoram
- Saute the onions, garlic and potatoes in a little bit of the broth for about 5 minutes or till softened.
- Add everything else and cook for about 45 minutes.
- Take out bay leaves before serving!
Made this tonight and it was really good! I omitted the bay leaf - personal preference, and at the end I mashed the potatoes to make it a bit creamier. This is a great tasting low fat soup. For those of you on Weight Watchers - it works out to 3 points per serving. Next time I will try adding some chopped celery as well. Really great recipe and thank-you for posting.
The husband, kids, and myself absolutely loved this soup! It's very hard to find a soup that the husband will eat, but he gobbled this one up. The only thing he suggested to be changed is to add in some corn and I admit that sounds pretty good to me too. It fed 5 of us and there's still leftovers. Will definitely make this again.
Sarah - thanks for the great soup recipe! This couldn't be any easier! I served this hearty soup with some crusty french bread and a large salad. It was a perfect meal on a cold rainy night - satisfying and simple! Thanks again!